Spicy Carrot Salad Recipe

Spicy Carrot Salad Recipe

August 8, 2017   6 Comments

This spicy carrot salad recipe hangs out in your fridge – ready to eat when you are looking for a snack.

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

This recipe isn’t that spicy – it is totally up to you. I used ½ teaspoon of cayenne pepper for 2 pounds of carrots and it adds a little bit of heat. If I wanted the carrots to be spicy, I would add one teaspoon.

The spices and the garlic meld to enhance the sweetness of the carrot without the bitterness.

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

It is both a stand alone side and a condiment! Are you feeling sorry for ketchup right now? Of course, the Reagan administration called ketchup a vegetable so maybe it does not deserve our pity.

All you do is saute it with the garlic and add the spices and vinegar. Then store it in the refrigerator and wait overnight (or about 4 hours) to enjoy. This kept improving in my fridge for a week.

I used my food processor to make this in a flash. I minced the garlic with the main blade and then I grated with the grater attachment. I cannot emphasize enough how easy a food processor is for vegetable prep! I have had mine for 20 years and it is still going strong. My investment of $100 has more than paid for itself with all the beautiful food that I have made with it.

What do you do with shredded carrots?

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Spicy Carrot Salad Recipe

Makes 8-10 cups

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

In a small bowl, mix salt, sugar, paprika, coriander, black pepper, and cayenne. Reserve for later use. Heat olive oil in a large sauce pan to medium high and add carrots and garlic. Saute for 5 minutes until carrots are softened. Mix in spices and white vinegar. Put carrots in jars or plastic containers and marinate for 4 hours to 5 days in the refrigerator. Enjoy cold or at room temperature.

For ¼ cup = 46 calories, 1.9 g fat, 0.3 g saturated fat, 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 provided for information only. See all Snack Girl Recipes


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6 Comments:

Is there any difference in using apple cider vinegar instead of white?

on August 8, 2017

@Marlene - I don't think it would make much difference. They are both a little milder than wine vinegar. Thanks for your question!

on August 8, 2017

Thank you for another awesome vegetable recipe, especially one that can hang out in the fridge for a week! Love it. Carrots are beautiful, colorful and so healthful. I'm always looking for food that is versatile. This weekend I layered leftover grilled squash, peppers 'n onions with Snack Girl's Chipotle black beans and a bit of mexican cheese inbetween 2 tortillas and baked it in a panini press for fast quesadillas! For my meat-loving son I had pre-grilled chicken too. So fast & nearly zero cleanup. A side of carrot salad would be so perfect.

on August 8, 2017

Cook once and eat many times? I'm in! Question: would rice vinegar work?

on August 8, 2017

@Jan - yes!! It would be great in this. I didn't use it because many people don't have it.
Thanks for your question.

on August 8, 2017

Found a 1 lb bag of shredded carrots at the store, so made a half batch. Didn't have smoked paprika on hand, used regular. Had to cook carrots a bit more than directed but they still had a lot of crunch.

Very tasty and a ton of flavor! Great side dish with very low fat. A keeper - love this one. Thanks so much!!!

on September 20, 2017


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