Israeli Carrot Salad
"Taken from a magazine, not sure which, but the entry states:
"This refreshing dish marries sweet carrots and orange juice with fresh ginger and crushed red pepper" It also includes creamy avocados which give a nice contrast of textures and colors. Cooking time is marinating time."
photo by Montana Heart Song
- Ready In:
- 1hr 20mins
- Ingredients:
- 7
- Yields:
-
2 cups
- Serves:
- 8
ingredients
- 1 (16 ounce) bag carrots, peeled and coarsely grated
- 1 cup orange juice, freshly squeezed (2 large oranges)
- 1⁄4 cup golden raisin
- 1 tablespoon fresh ginger, minced
- 1 teaspoon salt
- 1⁄4 teaspoon crushed red pepper flakes
- 2 medium avocados
directions
- In a large bowl, combine carrots, orange juice, raisins, ginger, salt and red pepper. Toss to mix and cover. Marinate in refrigerator at least 1 hour or up to 8.
- To serve, halve avocados and remove pit. Peel and slice into very thin slices. Place a few avocado slices on each plate decoratively and top with carrot mixture.
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Reviews
-
I used craisins instead of raisins and soaked them in fresh orange juice with pulp and fresh orange zest. I did have fresh ginger, but canned puree ginger is very strong so I cut back a little.A few shakes of cayenne pepper and wow! I served with avocado slices and baked salmon. I would recommend this any day. I also put some sugar in it while marinating in the frig. So easy! Thanks for posting!
Tweaks
-
In fall, try pomegranate seeds instead of raisins or cranberries, It is beautiful. Even though it shows being served with a green avocado, if you don't have that, make sure to chop up some parsley or cilantro to make the beautiful combination of colors. I also added some olive oil.
-
I used craisins instead of raisins and soaked them in fresh orange juice with pulp and fresh orange zest. I did have fresh ginger, but canned puree ginger is very strong so I cut back a little.A few shakes of cayenne pepper and wow! I served with avocado slices and baked salmon. I would recommend this any day. I also put some sugar in it while marinating in the frig. So easy! Thanks for posting!
RECIPE SUBMITTED BY
I began cooking as a kid with my mom. I cook mostly Mexican food, but my best recipes are the ones that I improvise at the last minute! Especially desserts, which I love to cook, but always forget to write down.
I'm a stay at home mom of three kids- 2 boys (3 & 5years old) and a 1 year old baby girl. My husband and I have been married for nearly 8 years.
I want to take a moment to thank all of you who have made my recipes and even took the time to review and/or photograph them. I appreciate every one of them!
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