Warm Shredded Carrot Salad with Carrot Greens (Vegan)
>> Sunday, October 24, 2010
Serves 2
Ingredients:
3 medium carrots, peeled and shredded
carrot leaf greens to taste ( I used a small handful)
1 small red onion, finely chopped
3 garlic cloves, minced
1 inch or 2.5 cm piece of fresh ginger, peeled and finely chopped
3.5 ounces or 100 grams shredded cabbage
1/2 tsp. salt, adjust to taste
pinch of black pepper
1/4 tsp. ground Turmeric
1 Tbs. sunflower oil
1. Heat the oil in a large pan then add the finely chopped red onion and saute until soft. Add the garlic,ginger and saute for 3 minute. Next add the shredded cabbage stir to combine with the pan ingredients, cover and allow the cabbage to soften completely. Once the cabbage is soft add the carrot and carrot leafs stirring to well combine all of the ingredients. Lastly sprinkle in the spices and stir the vegetables well. Continue to cook until the carrots have softened, about another 5 minutes. Serve as a side dish or as a main meal with some steamed white rice, it's delicious as a vegan meal or snack.
Ingredients:
3 medium carrots, peeled and shredded
carrot leaf greens to taste ( I used a small handful)
1 small red onion, finely chopped
3 garlic cloves, minced
1 inch or 2.5 cm piece of fresh ginger, peeled and finely chopped
3.5 ounces or 100 grams shredded cabbage
1/2 tsp. salt, adjust to taste
pinch of black pepper
1/4 tsp. ground Turmeric
1 Tbs. sunflower oil
1. Heat the oil in a large pan then add the finely chopped red onion and saute until soft. Add the garlic,ginger and saute for 3 minute. Next add the shredded cabbage stir to combine with the pan ingredients, cover and allow the cabbage to soften completely. Once the cabbage is soft add the carrot and carrot leafs stirring to well combine all of the ingredients. Lastly sprinkle in the spices and stir the vegetables well. Continue to cook until the carrots have softened, about another 5 minutes. Serve as a side dish or as a main meal with some steamed white rice, it's delicious as a vegan meal or snack.
Haha, I just noticed that October has been a very orange/yellow food color month here on Spicie Foodie.
29 comments:
This looks absolutely lovely! What a delicious combination of flavors!
The Carrot Museum? =) What a great (and healthy) recipe. Thanks for sharing.
We have the best carrots now... lovely dish.
I love this recipe! We've been so into carrots this season, definitely growing our own next year!
lovely salad!
As we're coming into the more autumnal weather now, we're always on the lookout for some warmer salads. This looks quick, easy and more importantly, tasty. Never tried carrot greens before so it'll be an experiment too.
Perfect. My carrots will thank you.
What a delight...finding you via PW/TK and I land on your site, see a vegan recipe and hear talk of eating raw carrot tops. So sweet! :o)
This is so creative! I don't know what to do with myself!
... Perhaps make this ;-)
I love raw veggie salads like this one, all your added flavors sound just perfect with the raw carrots. I think your seasonally colored food is fun and just makes me more hungry:) At least it's healthy!
that's such a great way to serve carrots, Nancy :) can't wait to try it myself
well, I certainly did not know that the tops are edible! Love your recipe- and the shots are stunning!
I love eating tons of vegetables and I like them warm in fall. is so hard to find delicious recipes. This is one of my favorites for this season. Thanks for sharing.
Those carrots look so like they are packed full of flavour... yum
I get piles of carrots in my weekly csa box. I'll use some of them in this recipe. It sounds delicious!
Love love love this salad! =)
What a beautiful salad and great flavors...Congratulations on Top 9 :)
looks delicious we make a salad like this with an addition of coconut
congrats
Thanks for your carrot recipe. And thanks for the info on the carrot tops, learn something new everyday.
Hey Nancy! This salad sounds delicious. I might actually make it in a minute. I need to make something for dinner as Cauldron Boy will be home soon, and I have a lot of carrots;)!
p.s. sorry for taking so long to comment here. I've been away from the computer all week trying to get my garden started...
YAY!!!!!!!!! Congratulations on being a Top 9 today! This salad looks so delicious and the photo is AWESOME
Awesome recipe! Carrot and ginger belong together. A well deserved top 9! Congrats.
Oh, and thanks for the link (Carrot Museum). The last time I made carrots I started wondering about the greens. Once I was sure they weren't poisonous I tasted a bit. They're a bit bitter but they have an unmistakable carrot flavor.
Cheers!
Matt Kay
Great carrot dish...love the idea of using the green as well :-)
This is such a good recipe! I love a good carrot salad, it's such a healthy addition to a meal and a good bulker without adding many calories, but I've not thought to make a warm version before. Awesome, thank you! Also, yay orange :)
This makes a delicious side dish! I learnt something new about the carrot greens. Never thought of eating them. Thanks for the info.
Never thought about using the greens! This is a yummy new twist on carrot salad. Thx
A scrumptious salad! I love those flavors.
Cheers,
Rosa
That really does look like a perfect carrot salad - fairly simple but more substantial than you might expect from a carrot salad. What impresses me even more, though, is that you found a use for the carrot tops! I have never even thought to use them ... good thinking!
I had no idea there was a Carrot Museum! How cool! This recipe looks cheerful, I love the yellow/orange colors, especially as we approach chillier days.
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