Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, honey carrot salad. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Gordon Ramsay's carrot salad is the perfect accompaniment to your Boxing Day feast, from BBC Good Food. Moroccan salad with carrot, oranges and pine nuts. So, we're presenting this carrot salad with tahini honey dressing !
Honey Carrot Salad is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Honey Carrot Salad is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can have honey carrot salad using 7 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Honey Carrot Salad:
- Make ready 3/4 pound finely grated carrots
- Prepare 1/2 cup raisins
- Prepare 1 cup diced cucumber seeds removed
- Make ready 1 cup walnut halves
- Get 4 tablespoons honey divided
- Make ready Pinch salt
- Make ready 1/3-1/2 teaspoon ground cinnamon
Drizzle with a little extra honey and serve. Drizzle the remaining honey over the mixture. Remove the garlic from the roasted mixture, then squeeze the cloves. The honey-mustard in the dressing takes the carrots to the next level.
Steps to make Honey Carrot Salad:
- Toast the walnuts. When toasted add 2 tablespoons of honey and the cinnamon and coat them well.
- Stripe peel the cucumber and remove the seeds. The dice the cucumber.
- Grate the carrots. Add to a bowl with the cucumber, and raisins.
- In a bowl with the Carrots, cucumber, and honey add all the rest of the ingredients. Mix and serve. I hope you enjoy!!!
No longer are they simply Add the raisins/cranberries Pour the dressing over the salad. Roasted Beet & Carrot Salad with Honey Thyme Vinaigrette (+ Steamboat Springs Recap). Serve Honey Rainbow Carrot Salad as a side or entree! With a hint of mint and a kick of Sriacha sauce, this twist on a classic salad is full of color and flavor! Add carrots and toss to coat.
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