Sunday, June 20, 2010

Recipe for Spicy Shredded Carrot Salad with Mint, Cilantro, Green Onion, Lime, and Jalapeno

Spicy Shredded Carrot Salad with Mint, Cilantro, Green Onion, Lime, and Jalapeno found on KalynsKitchen.com
An amazing salad with carrots, mint, cilantro, green onion, lime, and jalapeno!

My definition of salad has changed a lot in the time I've been focused on low-glycemic cooking and sharing the recipes on this blog. Although I still love classics like Perfect Taco Salad or Greek Salad, nowdays I've greatly expanded my mental list of salad possibilities. A few years ago I tried Carrot and Parsley Salad, and then Carrot, Parsley, and Garbanzo Salad, and that opened my mind to the idea of carrots as a main ingredient in salad. When I spotted this shredded carrot salad from Joanne Weir in Fine Cooking Magazine, it sounded like another interesting salad combination with carrots. I ramped it up a bit, adding mint, and green onions, using more herbs, and using green Tabasco sauce in the dressing to get the jalapeno flavor throughout the salad. I love this new take on carrot salad; and when my brother Rand was visiting Utah recently, he also pronounced it a keeper.

Some of you will love me and some of you will hate me for this, but I used shredded carrots from a bag, which were a bit thicker than carrots you shred yourself and give a good crunch to the salad. Naturally, you can buy whole carrots and grate them yourself if you prefer.

I used a generous amount of chopped cilantro and chopped mint in the salad, but I think you could use all mint or all cilantro as well.

Green onions are one of my favorite ingredients, and I thought they just belonged in this salad. Slice them finely so you have small pieces.

Whisk together the olive oil, lime juice, and green Tabasco sauce to make a spicy dressing.

Combine the shredded carrots, chopped mint, chopped cilantro and sliced green onion.

Then add the dressing and stir so all ingredients are coated with the spicy dressing. Season to taste with salt and fresh-ground black pepper and serve.


Spicy Shredded Carrot Salad with Mint, Cilantro, Green Onion, Lime, and Jalapeno
(Makes 4-6 servings, adapted from Shredded Carrots with Jalapeno, Lime, and Cilantro by Joanne Weir in Fine Cooking July 2009.)

Ingredients:
10 oz (4 cups) shredded carrots
1/2 cup (or more) finely chopped mint
1/2 cup (or more) finely chopped cilantro
1/4 cup thinly sliced green onions
2 T fresh-squeezed lime juice
1/2 tsp. green Tabasco sauce (could also use finely minced jalapenos or other jalapeno-flavored hot sauce)
3 T extra-virgin olive oil
salt and fresh-ground black pepper to taste

Instructions:
If not using pre-shredded carrots, peel carrots and grate to make 4 cups grated carrots. Wash and dry mint leaves and cilantro, then finely chop. Thinly slice green onions.

Mix together lime juice and green Tabasco sauce, then whisk in olive oil.

In a medium salad bowl, mix shredded carrots, chopped mint, chopped cilantro, and sliced green onion. Add dressing and stir until salad ingredients are well-coated with dressing. Season to taste with salt and fresh-ground black pepper and serve.

This kept well in the fridge overnight. Mine was gone by the second day, but I'm guessing it would keep for a few days.

Click Here for Printer Friendly Recipe

South Beach Suggestions:
This salad would be phase 2 or 3 for the South Beach Diet. Carrots are relatively high in natural sugar, so I'd pair this with something high in protein like Grilled Halibut with Garlic Cilantro Sauce or Chicken Stuffed with Green Chiles and Cheese.

Spicy Shredded Carrot Salad with Mint, Cilantro, Green Onion, Lime, and Jalapeno found on KalynsKitchen.com

More Salad Recipes Starring Carrots:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Rasam and Carrot Salad from Feeding Maybelle
Savory Carrot Salad from The Nourishing Gourmet
Carrot and Parsley Salad from Kalyn's Kitchen
Carrot Salad from Cooking with Amy
Carrot, Parsley, and Garbanzo Salad from Kalyn's Kitchen
Moroccan Carrot Salad from The Perfect Pantry
Napa Cabbage Slaw with Carrots and Fennel-Dijon Dressing from Kalyn's Kitchen
Carribean Carrot Salad from The Leftover Queen
Moroccan Carrot Salad from Nami Nami
Kale and Carrot Salad from Food in Jars
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)counter customizable free hit

27 comments:

Maria said...

So glad you posted this recipe. I have a lot of carrots in my fridge right now and wasn't sure how to use them up. Now I know. Thanks!

Beth M said...

Looks like another winner! I can't wait to try this salad! ...and I think I would prefer the thicker, julienne-type carrots to self-shredded too :)

T.W. Barritt at Culinary Types said...

Way to put some kick in those carrots! This looks bright and bold! I, too, have become a big carrot salad fan - I like marinade dressing of honey, vinegar and mustard seeds.

Mandy said...

Yum! The green tabasco sounds like a winner in the dressing. Great post!

Lydia (The Perfect Pantry) said...

I never thought of carrots as the main ingredient in a salad until the woman who owned a dry cleaning place around the corner from my house taught me to make Moroccan carrot salad. That really opened my eyes! (And to me, you are a genius for using shredded carrots from the market.)

CJ said...

I love carrot salads and this one sounds especially good!

Lindsey Johnson said...

I cannot wait to try this recipe. Last month I threw together an impromptu a Moroccan carrot salad and fell in love with carrot salads then and there.

I think the mint will be so refreshing.

Kalyn said...

So glad people are liking the sound of this. I'm also glad that at least some of you approve of me using pre-shredded carrots. Trust me, they were great in this.

myfrenchkitchen said...

Looks SO delicious...AND colorful Kalyn!
Ronelle

Sophie said...

A delightful good for you salad, dear kalyn!!

MMMMMMMMMMMMM,...excellent flavours in here!

Joanne said...

It really is funny how our opinion of food changes over time, as do our likes and dislikes. This looks like one delicious salad! Love the herb and lime combination!

Pille said...

That looks delicious, Kalyn! Crisp and fresh.

Amanda said...

Love how you made it spicy, bet it's fabulous! Sure does look good :) and nothing wrong with using bagged carrots, they are just carrots after all! :)

Marisa said...

Love this! Can't wait for warmer days so I can whip this up.

Cookin' Canuck said...

I really need to experiment more with carrots. This salad looks so fresh and I really like the idea of dressing it up with an herb-filled, spicy dressing.

Chelsey said...

You know I love scratch cooking, but sometimes you need to cut corners. Time is of the essence! I love this salad. It's cold (perfect for summer), and spicy (hello!). I'm definetly trying it out.

Chelsey

Mallugirl said...

Hi kalyn, haven't been commenting for a while but i keep coming here in search of yummy veggie options.:) The shredded salad with tabasco reminds me of a similar salad in Jamie Oliver's site with shredded carrots and coconut.

Lele said...

Mmm those are all my favorite seasonings! And I love julienning carrots- you get smaller bites but still that awesome crunch, it is the best of both worlds!

Anonymous said...

I was looking for a side dish to go with some grilled lamb last night and saw this posted on your web site so decided especially because of the mint that this would go really well. It was great. Maybe a touch dry but that might be because I added extra carrots. (I think I may have grated them too finely to start with so they didn't measure the right amount.)

Very tasty and worked really well with the lamb.

sanjeeta kk said...

Beautiful and refreshing recipe. Nice to be here. Lovely spreads.

the constant hunger said...

I will definitely try this out. I recently tried a carrot salad recipe I saw on another blog, smitten kitchen. I tweaked it and added my version of the recipe on my blog. I love cilantro and jalapeno. Can't wait to taste it!

Brenda said...

I tried this salad tonight and my family loved it. I think it will be a new staple for us since I usually have all of these ingredients on hand except for the mint. I grated my own carrots and used jalepenos and no mint.

Kalyn said...

Brenda, so glad you liked it, and I do think it would be just as good with all cilantro and no mint. (Of course, anything with cilantro is good for me.)

joanne said...

I made this salad last nite and it was so good! I added toasted pumpkin seeds for extra crunch- def make this again and again! thanks!!

Kalyn said...

Joanne, so glad you're enjoying it, and I love the idea of a little more crunch!

sweety sea said...

could you use dried mint??? i dont have any fresh mint?

Kalyn Denny said...

Haven't tried it, but I suspect that dried mint would not be that great in this.

Blogging tips