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Carrot Salad Recipe

Carrot Salad

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (28)

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Average Rating:

Total Reviews: 28

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  • on February 21, 2013

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    This simple carrot dish is really flavorful. Carrots aren't easy to jazz up and this recipe is simply MADE for carrots. We love it.

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  • on January 11, 2013

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    Great as is. Second time I hit it with a little agave syrup just to put a twist on it.

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  • on October 03, 2012

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    This is a wonderful dish - definitely a worthy dinner side dish if served hot, warm or room temperature. For dinner, this could be "Marinaded Carrots." Carrots are so tasty and healthful, their color and flavor complimenting many an entree or other vegetable. Not being a fan of the raisin/pineapple carrot salads, I am glad to find this. Can see that serving cold would allow more time for blending of the flavors. Do use the giant carrots (Whole Foods has them. They are very sweet and flavorful - no added sweetness needed. I did choke up a bit on the cayenne, mine probably being more potent coming from bulk, not bottled source. I just noted to take it down to 1/4 tsp. as long as I have this type. No insult to the chef to adjust some to your own and/or family's tastes. I like the use of lemon juice here, though used only 1 large lemon -- so much smoother than vinegar. One of the best recipe finds in a long time. Very appreciative. Highly recommend.

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  • on June 10, 2012

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    Your recipe was a hit at our bbq!

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  • on May 29, 2012

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    Based on other reviews, I made this the first time cutting back on the spices. What a mistake! Made it a second time as written, and the whole family loved it. The 5 of us almost finished a double recipe, and they even put some of the extra sauce on top of their rice! My apologies for not trusting you, Bobby, you were right as always.

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  • on October 09, 2011

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    This was delicious. I used everything called for in the recipe but just tasted as I went, getting it just to the taste I wanted it. I will definitely make this again.

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  • on August 30, 2011

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    way too acidic!!
    If there had been less lemon juice it would have been better.

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  • on July 04, 2011

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    I read all of the reviews and decided to play with the recipe before making the first time. Once I made adjustments to the measurements, this was a fantastic recipe. I halved the spices, and reduced the oil to 2 Tbs. I also added 2 tsp. brown sugar and 2 Tbs. orange juice. I think it needed a little sweetness to balance the strong spices, and not quite as much of the spices. I refrigerated all the ingredients with the carrots after I cut and cooked according to recipe instructions, and after several hours, served the cold carrots on top of romaine lettuce leaves on salad plates. Everyone seemed to really enjoy! These were the best tasting carrots I ever had!
    Forgot to mention: also reduced garlic to 1 clove...definitely did not need 2 and I would wait to add the chopped parsley until just before serving!

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  • on May 04, 2011

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    Love this recipe! So easy and yummy...and I don't really like carrots. This dressing is so versatile too. I used it to make a chick pea salad and even marinated chicken with it, yum! Thanks Bobby Flay!

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  • on February 03, 2011

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    Genuine...flavors, textures and smells! FYI...other evals clearly describe various reactions to this carrot recipe. As with every recipe that exists, anyone's taste buds are personal...not absolute evals of a recipe. I made this recipe as written. Some of the flavors were as described by other evals. I made it a second time and added 1t of sugar. The slight sweetness created a carrot salad that my grandchildren enjoyed. As I said...FYI. Thanks Bobby. Anna, Milpitas, CA

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