July 23, 2022   12 Comments

This spicy carrot salad recipe hangs out in your fridge – able to eat when you find yourself in search of a snack.

Like my fridge dill pickles recipe and Chipotle corn salsa recipe, these spicy carrots get higher with time (as do I).

This recipe isn’t that spicy – it's completely as much as you. I used ½ teaspoon of cayenne pepper for two kilos of carrots and it provides a bit of bit of warmth. If I needed the carrots to be spicy, I might add one teaspoon.

The spices and the garlic meld to reinforce the sweetness of the carrot with out the bitterness.

I made a ton of this salad firstly of the week and have been serving it with grilled meat, in salads, and placing it on my sandwiches (like a Vietnamese type sandwich).

It is each a stand alone facet and a condiment! Are you feeling sorry for ketchup proper now? Of course, the Reagan administration known as ketchup a vegetable so possibly it doesn't deserve our pity.

All you do is saute it with the garlic and add the spices and vinegar. Then retailer it within the fridge and wait in a single day (or about 4 hours) to take pleasure in. This saved bettering in my fridge for per week.

I used my meals processor to make this in a flash. I minced the garlic with the principle blade after which I grated with the grater attachment. I can not emphasize sufficient how straightforward a meals processor is for vegetable prep! I've had mine for 20 years and it's nonetheless going sturdy. My funding of $100 has greater than paid for itself with all the gorgeous meals that I've made with it.

What do you do with shredded carrots?

Spicy Carrot Salad Recipe

4.8 from
12 critiques

Makes 8-10 cups

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2 kilos carrots, scrubbed and grated (no have to peel)
5 cloves garlic, minced
2 teaspoons kosher salt
2 teaspoons sugar
2 teaspoons smoked paprika
1 teaspoon floor coriander
1 teaspoon floor black pepper
½ teaspoon cayenne pepper
2 tablespoons extra-virgin olive oil
4 tablespoons white vinegar


In a small bowl, combine salt, sugar, paprika, coriander, black pepper, and cayenne. Reserve for later use. Heat olive oil in a big sauce pan to medium excessive and add carrots and garlic. Saute for five minutes till carrots are softened. Mix in spices and white vinegar. Put carrots in jars or plastic containers and marinate for 4 hours to five days within the fridge. Enjoy chilly or at room temperature.

Nutrition Facts

For ¼ cup = 46 energy, 1.9 g fats, 0.3 g saturated fats, 7.1 g carbohydrates, 3.6 g sugar, 0.6 g protein, 1.7 g fiber, 352 mg sodium, 1 SmartPts

Points values are calculated by Snack Girl and are offered for data solely. See all Snack Girl Recipes

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