This spicy carrot salad recipe makes an easy snack that you’re bound to come back for again and again! Keep this handy dish in your refrigerator when hunger strikes!
Like my fridge dill pickle recipe and Chipotle corn salsa recipe, these spicy carrots grow larger over time (just as do I).
This recipe doesn’t make for particularly spicy carrots – you control how spicy they get to meet your preferences. I used just 1/2 teaspoon of cayenne pepper per 2 kg carrots to provide just a slight bit of heat; for an increased spicy experience I could increase that to 1 teaspoon.
Spices and garlic combine to bring out the sweetness in carrot without creating bitter notes.
At the start of last week I made a large batch of this salad and have since enjoyed serving it alongside grilled meat, salads and sandwich fillings (such as Vietnamese-inspired filling).
Ketchup can serve both as an individual component and as a condiment! Do you feel bad for this humble condiment right now? After all, Ronald Regan considered it an edible vegetable during his term in office; therefore it might not deserve our sympathy.
Simply saute it with garlic, spices and vinegar until evenly mixed before placing into your fridge for at least four hours before enjoying! I found it kept getting better every week in my own fridge!
My meals processor made this delicious salad quickly. First I minced garlic using its first blade before grating with its second attachment for added grating action. A food processor truly is one of the easiest tools available for vegetable preparation! Mine has served me for 20 years with stunning meals it has helped create; my original investment of $100 more than paid itself off with all its charm!
What can be made with shredded carrots?
Spicy Carrot Saladrecipeerite Rated 4.8 from 12 Reviews on Review Star
3 Kilograms Carrots (No Peel Required), Scrubbed and Grated without Peel (without Need to Peel). 5 Cloves Garlic Minced 2 teaspoons Kosher Salt 2 Teaspoons Sugar (2 Teaspoons Smoked Paprika); 1/2 Teaspoon Coriander Seed 1 teaspoon Ground Black Pepper =1/2 Teaspoon Cayenne Pepper @ Two Tablespoon Extra Virgin Olive Oils
4.35 tablespoons of white vinegar.
Instructions
In a small bowl, combine salt, sugar, paprika, coriander seeds, black peppercorns and cayenne. Put this aside for later. Heat olive oil over medium-high heat in an immense sauce pan before adding carrots and garlic; saute for five minutes or until carrots become softened before stirring in spices and white vinegar before marinating for four to five days either in the fridge or room temperature jars or plastic containers for five days at least before enjoying!
Vitamin Particulars A 1/4 Cup = 46 Energy, 1.9 G of fats (0 G saturated Fat), 7. 1 G Carbs(3.6 Sugar 3.6 Grains,0.6 Protein and 1.7 Fiber with 352 Mg sodium equivalent for one SmartPts(r) Smart PotTMsTM Pot –
Elements values provided here by Snack Girl are for informational use only and should not be relied upon as gospel truth.
