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

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 ...

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 ...

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 ...

3. Whisk in the groundnut oil until it blends properly and then remove the garlic clove. 4. Add the carrots and half the parsley and toss it around until nicely mixed. 5. Pack the salad in a box and ...

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 ...

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 ...