This shaved carrot salad topped with walnuts, cashews, sesame seeds and a citrus vinaigrette is a delicious recipe for summer!
In this video, we'll show you how to make this unique
shaved carrot salad at home.
ingredients SPICY ORANGE GLAZED CHICKEN THIGHS: 1 cup orange juice (freshly squeezed) zest of 1 orange 2 tablespoons honey 2 teaspoons hot sauce 2 teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4 cup parsley (finely chopped, to garnish) 1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste)
SHAVED CARROT SALAD: 1 orange 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2 cup olive oil 6 cups mixed greens 4 large carrots (peeled, shaved into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste)
Transfer to a platter with
the shaved carrot salad and drizzle some of the reserved orange glaze over the chicken.
Not exact matches
But made this kale
salad omitting the avocado and pomegranates and replacing them with
shaved carrots.
The Tai - Pan Salmon
Salad from Zen Japanese Food in Austin is a delicious, quick and healthy lunch featuring grilled salmon atop a bed of salad greens, roasted corn & avocado pico, carrot, peanuts, red bell pepper, cranberries, shaved parmesan cheese, sesame seeds and sriracha with peanut dres
Salad from Zen Japanese Food in Austin is a delicious, quick and healthy lunch featuring grilled salmon atop a bed of
salad greens, roasted corn & avocado pico, carrot, peanuts, red bell pepper, cranberries, shaved parmesan cheese, sesame seeds and sriracha with peanut dres
salad greens, roasted corn & avocado pico,
carrot, peanuts, red bell pepper, cranberries,
shaved parmesan cheese, sesame seeds and sriracha with peanut dressing.
Last night was a SK cook - a-thon: kale and wild rice gratin, date and almond breakfast bars (double batch so I feel like a superstar having backups in the freezer), and a variation of your
shaved zucchini
salad (I used
carrots instead, for a sweeter crunch paired with the gratin).
A colorful raw
carrot salad packed full of fresh raspberries,
shaved -LSB-...]
Also, my Brussels Sprout Slaw is another fruit - meets veggie
salad with apples,
carrots, finely
shaved brussels sprouts, kale, and almonds in an Apple Cider Vinaigrette.
From the «
salads» chapter: spicy Moroccan
carrot salad with chili and cumin;
shaved Brussels sprouts with za'atar, lemon and pine nuts; Israeli couscous with champagne grapes, haricots verts, and Marcona almonds.
I I also put a handful of fresh parsley in the dressing ingredients, and
shaved some slippers of fresh
carrot into the
salad mix as well.
Lunch: Honey Mustard Chicken
Salad: vegetable base (3 large handfuls mixed greens, 1/2 cup chopped bell pepper, 1/2 cup chopped cucumber, 1/2 cup shredded
carrot, 6 - 8 cherry tomatoes = 50 calories) + 1 ounce crumbled feta cheese (1/4 cup = 70 calories) + 3 ounces marinated and grilled chicken (90 for chicken alone + 30 for marinade = 120) + 2 tablespoons Ken's Light Honey Mustard Dressing (80) + 1/2 ear of corn, kernels
shaved off (50) = 370
It's a simple
salad of
shaved rainbow
carrots, fresh cilantro, and toasted almonds.
I rubbed the flank steak with cumin, coriander, cinnamon, ground Hatch chili, salt and pepper for a slight middle - eastern flavor and served the
salad with the
shaved carrot and radish recipe found on Epicurious.
Shaved carrot, shitake, spinach and noodle
salad.
Main Dishes Aubergines baked in the oven with ajvar and basil oil Pizza with figs & blue cheese Galette w. bakes tomatoes & goats cheese Zucchini spaghetti w. spicy meatballs & tomato sauce Speltotto with baked chestnuts Vegan veggie loaf Portobello burgers w. green bean fritters Mushroom stew w. celeriac mash Leek, lentil and cabbage pot Pizza with cauliflower crust Crispy chicken nuggets w. hot & sweet potato fries Japanese rice bowl w. teriyaki salmon and wakame Stuffed plaice on roasted aubergine Rye galette with caramelized fennel Poached egg on toast and roasted asparagus Grilled zucchini rolls with creamy spelt pearls Pita pizzas with potato, tuna and avocado topping Beetroot and quinoa pot with horseradish and bacon Meatballs in spicy curry with cauliflower rice Broccoli pizza with green and groovy topping Zucchini spaghetti with walnut and chili pesto Cheesy cauliflower fritters with semi-dried tomatoes Slow roasted
carrots w. lentils, nuts and goats cheese Melanzane alla parmigiana di nuovo
Shaved broccoli and fennel
salad with roasted salt almonds Vegan veggie falafels in lettuce wraps w. apple and cabbage slaw Open faced crispy chicken burger w. portobello bun Greek Kleftiko with gruyere and veggies Zucchini Fritters with feta Grain free hotdogs with homemade remoulade Vegetarian summer squash spaghetti w. corn, lentils and halloumi Stuffed hokkaido pumpkin with a golden cheese layer Middel eastern meatballs with creamy bean hummus and grain free turkish flatbreads Cauliflower couscous with grilled apricots & vanilla, honey dressing + serrano wrapped chicken Green and grain free pancakes with creamy tahini and chicken
salad Fish and chips Organic stuffed chicken on celeriac and lentils Stuffed hokkaido pumpkin with a golden cheese layer Middel eastern meatballs with creamy bean hummus and grain free turkish flatbreads Magical Maki rolls with cauliflower rice — sushi A danish classic «Burning Love» Open face rye sandwich with creamy chicken & apple
salad + fried mushrooms
5 - spice black bean
salad w / rocket greens + citrus dressing gf + v avocado, kale & arugula chop w / roasted poblano & lime dressing gf + v apple
salad with tahini dressing gf + v balsamic roasted asparagus
salad with fried capers + 7 - minute eggs gf brussels sprout, honeycrisp & cabbage slaw w / spicy almond sauce gf + v buckwheat +
shaved brussels sprout bowl gf + v cauliflower couscous w / cherries + a sumac - lemon vinaigrette gf + v charred broccoli + red onion
salad w /
shaved apple + arugula gf + v charred corn
salad with spicy cilantro vinaigrette gf + v chickpea & avocado tzatziki
salad gf + v chickpea bean bowl w / toasted breadcrumbs + dill tahini gf + v chipotle black beans w / collard greens, avocado & chipotle - lime vinaigrette gf + v chopped tahini
salad w / crushed pine nuts + mint gf + v cilantro black rice w / roasted garlic scapes + asparagus gf + v cilantro & hemp
salad on tahini - yogurt toast gf + v citrus
salad gf + v cooling summer
salad w / za'atar pesto v cranberry bean + ribboned zucchini
salad gf + v fattoush
salad w / a creamy sumac - pine nut sauce gf + v fennel - roasted
carrot + shallot
salad w /
shaved apples gf + v fruity shredded kale
salad, for a crowd gf + v garlic + spice market
carrots w / tahini yogurt gf + v garlicky tamari roasted chickpea
salad gf + v grilled panzanella
salad w / peaches & fennel gf + v herbed black beluga lentils w / garlic scapes + yogurt sauce v + gf lemony fennel, radish, and kale
salad gf + df mellow melon
salad gf + v midsummer cherry & amaranth panzanella
salad gf + v moroccan harissa
salad gf + v pickled corn succotash
salad gf + v pulled salmon
salad gf + df quinoa
salad w / beets, blood orange + chimichurri gf + v raw veggie + ginger rice bowl w / sriracha tahini gf + v roasted turmeric - chili chickpeas + pear
salad gf + v roasted radish + garlic
salad with coconut milk dressing gf + v sautéed grapes, autumn kale + edamame
salad w / shiso vinaigrette gf + v
shaved carrot & avocado
salad w / tahini gf + v spring garlic + yam
salad gf + v squash, parsnip, + kale
salad w / pomegranate dressing gf + v strawberry coconut kale slaw v summer socca
salad w / burst tomatoes + roasted zucchini gf + v summer
salad w / za'atar pesto gf + v thai slaw gf + v vegan caesar pasta
salad gf + v vegan caprese
salad gf + v warm fingerling potatoes w / garlic - turmeric sauce gf + v
Salad: 3 cups shredded purple cabbage 2
carrots, shredded or
shaved using a veggie peeler A few radishes, thinly sliced 2 handful of microgreens 4 - 6 Romaine leaves, chopped or any greens of choice 2 c. cooked quinoa or grain of choice 1 c. cooked white beans or chickpeas 1/4 c. dried cranberries 1/2 c. pumpkin seeds (lightly toasted for more flavour) 4 scallions, thinly sliced diagonally
The theme of the week was
salad, so I made my favorite desk lunch: a
shaved carrot — dare I say,
carrot «noodle» — and Brussels sprout
salad with crispycrunchyroasty chickpeas.
Sesame crusted ahi tuna steak on a bed of fresh greens,
shaved carrots, and edamame with
carrot ginger
salad dressing... sounds good huh?!
Read on to learn how to make harissa - roasted
carrots with a crispy caper gremolata,
shaved Brussels sprouts
salad with pecorino and capers, and a spaghetti squash cacio e pepe.
Instead of greens, super-thin
shaved carrots serve as the base for our anything - but - basic
salad.
Also catching my eye this week is this Vegan Lentil Loaf with Roasted
Carrots and Portobellos (except without the mushrooms, because, yuck) from Veganosity, this
Shaved Brussels Sprouts and Kale
Salad with Lemon Maple Dressing and Hemp and Pumpkin Seed «Parmesan» from The Full Helping, and this Wild Rice Stuffing with Butternut Squash, Pears, and Pecans from The Roasted Root.
They offer a selection of juices, smoothies and daily soups as well as a variety of made to order
salads and grain bowls like the Vitamin Sea Bowl which includes high protein millet, shredded
carrots, avocado, seaweed
salad,
shaved red cabbage, sesame seed, kimchi and Creamy Lemon Tahini Dressing.
Whether you enjoy eating baby
carrots as a mid-morning snack, adding
shaved carrots to your lunchtime
salad or piling steamed
carrots on your plate at dinner, this nutrient - dense veggie packs healthy fiber into your diet.