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Carrot Salsa/Salad/Side Dish

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“I created this to complement Spicy BBQ Rubbed Pork Chops (the rub recipe was from Rachel Ray). It pairs nicely with any barbequed meat dish. It's kind of a spin on "Copper Pennies"...one of my favorite cold summer salads...but it's less sweet and a bit more versatile. Serve it as a salsa to top meats or as a cold summer salad...It's even good when heated and served as a side dish.”
READY IN:
15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook carrots till tender in microwave (about 4-6 minutes).
  2. Chop red onion and green bell pepper.
  3. FOR SALSA: Cut carrots into bite-sized pieces (cutting them in half usually does the trick unless you have the fatter baby carrots).
  4. FOR SALAD OR SIDE DISH: Leave carrots whole.
  5. Combine marinade ingredients in a medium bowl (use one that has a good fitting lid).
  6. Toss in the veggies, except the grape tomatoes.
  7. Now, smash each grape tomato over the bowl (I just give them a quick squeeze or two in the middle using my fingers as I drop them in the bowl).
  8. FOR SALSA OR SALAD: Cover and refrigerate at least an hour (overnight is even better).
  9. FOR SIDE DISH: heat in the microwave for about 2-3 minutes.

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