About Carrot Salad with Black Grape DressingWhy buy salad dressings off the rack that are full of preservatives? Preah Narang whips up a quick carrot salad with raisins and almonds and a quick ...

Effortlessly prepared in just 10 minutes, this recipe for Carrot Raisin Salad combines freshly grated carrots with plump ...

2. Add the orange rind and the juice and season it with some salt and pepper. 3. Whisk in the groundnut oil until it blends properly and then remove the garlic clove. 4. Add the carrots and half the ...

This scallop salad has a touch of finesse about ... Add the orange juice, thyme and tarragon to make the dressing. Place the carrot ribbons in the dressing. Gently fry the carrot slices in the ...

1. Heat the oil in a wok or large skillet over medium-high heat. Swirl the pan to spread out the oil which will thin out as it heats. 2. Add the aromatic green onion, ginger, garlic, and jalapeño and ...

If making a bigger batch of carrot salad, let the food processor do the work. The shredding blade works wonders for carrots. Make extra — it’s great for days. Keep refrigerated in an airtight ...

Stir in mint, cilantro and dates, and refrigerate until ready to use. The salad will keep, covered, up to 5 days in the refrigerator.

earthy salad. Late-winter produce like thinly shaved beets, carrot ribbons, and rounds of juicy clementine are dressed up with a citrus-scallion vinaigrette so delicious, recipe creator Leah ...

It gives a wonderful heat along with great flavour. I’ve used a bit of it in my dressing for the carrot salad recipe below. If you can’t source out harissa, you can substitute something as ...