Wednesday, April 04, 2007

Carrot and Parsley Salad and Spotlight On Cancer Fighting Foods

I rarely have time for blog events, with teaching school all day and the commitment to Weekend Herb Blogging every week. However, sometimes there are events I really think will benefit my readers. When Chris of Mele Cotte reminded us that April is Cancer Control Month and announced an event to spotlight Cancer Fighting Foods, it seemed like a topic that people would appreciate learning more about.

Chris steered people to the Mayo Clinic Recipe Site, a great source for healthy recipes that also look very tasty. I also found a lot of other good information online too, including this list of Cancer Fighting Foods and Spices, this list of 11 Cancer Fighting Foods, and Prevention Magazine's list of articles about cancer fighting foods. (Edit - The roundup of posts featuring Recipes for Cancer Fighting Foods has now been posted at Mele Cotte, so check it out for some great tasting, healthy recipes.)

I decided on carrots as the food I wanted to spotlight, and read that polyacethylen, one of the cancer fighting nutrients contained in carrots, is destroyed by cooking, so when I saw Bistro Carrot Salad in a cookbook called Vegetables Every Day, it sounded perfect. The salad contains carrots, parsley, lemon juice, and olive oil, and every ingredient is one of The World's Healthiest Foods, so I think this salad gets a big thumbs up. I did rename it Carrot and Parsley Salad, and changed the proportions a bit, you know how I am! Vegetables Every Day is a great cookbook for anyone looking for creative ways to cook vegetables, and I loved the fresh taste of this salad.

Carrot and Parsley Salad
(Makes about 4 servings, Recipe adapted from Bistro Carrot Salad in Vegetables Every Day.)

6 medium sized carrots, peeled, then grated
1 bunch parsley, chopped fine (about 1 cup chopped parsley)
1 1/2 T fresh lemon juice
3 T extra-virgin olive oil
salt and fresh ground pepper to taste

Peel carrots, then grate coarsely, using a food processor or the large side of a hand grater. Wash parsley, spin dry or dry with paper towels, then chop finely with food process or chef's knife. Put carrots and parsley in mixing bowl.

Whisk together lemon juice and olive oil, then mix into salad. Season with salt and fresh ground black pepper to taste (I barely used any salt). Serve immediately.

I'm not sure how well this would keep in the refrigerator, because I ate it all within a few hours! I'm guessing this would taste best freshly made.



South Beach Suggestions:
Carrots aren't recommended for phase one of the South Beach Diet because they have a lot of natural sugar, but this salad would be perfect for phase two or three. This would taste great with Friday Night Grilled Salmon and Brown and Wild Rice with Pine Nuts and Thyme.

More Yummy Salads with Cancer-Fighting Raw Carrots
(recipes from other blogs may not be South Beach Diet friendly, check ingredients)
Classic Carrot Salad from Simply Recipes
Carrot and Apple Salad from Frugal Cuisine
Moroccan Carrot Salad from Fresh Approach Cooking
Carrot Salad with Indonesian Coconut Dressing from Kitchen Chick
Actually Tasty Carrot Salad from Je Mange la Ville
Shaved Fennel and Carrot Salad from Erin's Kitchen
Moroccan Carrot Salad from Nami Nami
Carrot Salad from A Gluten-Free Journey
Carrot and Daikon Refrigerator Pickles from A Veggie Venture
counter customizable free hit

18 comments:

Pille said...

Those vibrant colours are truly inviting! Both pretty and healthy, eh? What a treat:-)

Chris said...

Kalyn, Thanks so much for participating! What a great cancer-fighting recipe. I agree with Pille - the colors of this salad are simply amazing and so welcoming. Thanks again!

Maria said...

Great post!! I hope you are enjoying your break:)

Dianne said...

Oh No! I wish I'd known about this event ... I'd certainly have put up a post for it! I work in the field of cancer! Thanks Kalyn for linking to my recipe!

:)

Susan said...

Parsley strikes again and again. Nice to see it getting a lot of blog press lately.

Anh said...

Kalyn, I love your salad recipes a lot. When I feel like some salad, I just go to your blog and pick one! :D

Kalyn said...

Pille, thanks. It was also delicious, so pretty, healthy, and delicious. What could be better!

Chris, you're welcome. I loved doing the research.

Maria, yes, yes, yes. Thanks.

Dianne, not too late. It goes until April 9.

Susan, love the parsley. It deserves being talked about.

Anh, wow, thank you so much for the compliment.

Christine said...

Yum! I love carrots and all the other ingredients you've put together here. Thanks for so many great links to check out.
Enjoy your break. Mine begins next week. Can't wait!

christine (myplateoryours) said...

Sounds like one of my favorite salads, only with parsley instead of tarragon. I'll have to try this version.

burcu said...

This is so Turkish: grated carrots and parsley and lemon juice+olive oil as dressing! Carrot salad (with the addition of grated radish) is perfect with any kind of fish.

What's going on Kalyn; you posted twice in a row on parsley. Once you use parsley, it's hard to go back to cilantro, right :)

Kalyn said...

Christine, hope you like the links. Have a great break.

Christine (MPOY), The Bistro Salad did have tarragon, with parsley as an option. I'd love to try it with fresh tarragon in the summer.

Burcu, very interesting that this salad would be eaten in Turkey too! (No wonder I like it so much!) As far as ditching cilantro for parsley, that's not going to happen. I think I'll just have a fling with parsley once in a while!

MyKitchenInHalfCups said...

That really does look incredible. I love carrot salad and this one really sparkles. I think I might be tempted to add a little toasted slivered almonds.

Mary said...

I absolutely love carrot salad and so much parsley added in looks great. I also like to make the dressing with a little bit of French mustard, the hot kind, to give it a little kick. Thanks for reminding me about this salad, now that spring is hear, I'm going to start making it again.

Kalyn said...

Tanna and Mary, I like both of your suggestions for adding almonds and mustard in the dressing. Isn't that what makes cooking so much fun, always thinking of new versions of a recipe?

Nupur said...

What a great post, Kalyn! Up until a few months ago, I rarely used carrots, but now, I buy a bunch of organic carrots every single week and use them in different ways. Thanks for sharing so many new ideas for carrots!

Barbara said...

This is on the menu for tonight Kalyn. I think with salmon. Thanks

Arfi Binsted said...

thank you for the lists. worth to go. keep healthy. cheers.

Kalyn said...

Nupur, me too. I'm turning into a carrot freak!

Barbara, salmon sounds perfect with this.

Arfi, thanks. I love finding delicious recipes that are also healthy.

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