Pickled Carrot Salad
In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Transfer to a serving dish. Combine remaining ingredients in a jar with a tight-fitting lid; shake well. Pour over carrots; cover and refrigerate for several hours ... [... more]
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Adventures in Jewish Cooking
 JEFFREY NATHAN is the host ofiNew Jewish Cuisine/i, seen on Public Television stations nationwide and in Israel, and the executive chef and co-owner at Abigael's, New York City's premier kosher restaurant. A past nominee for the James Beard Award for [... more]
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Sweet Carrot Salad
In a large bowl, mix together the carrots, pineapple and raisins. Stir in the honey, mayonnaise and lemon juice until evenly coated. Refrigerate for at least 30 minutes before serving to let the flavors meld. This salad is sweet and simple - ... [... more]
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Easy Apple-Carrot Coleslaw
Place a large colander into the sink. Place the coleslaw mix and red cabbage into the colander. Sprinkle lightly with salt, toss, and allow to stand 15 minutes. Pour the vinegar into a large bowl. Grate apples into the bowl and toss with vinegar ... [... more]
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Lunch Box: Sesame Pasta Chicken Salad
Parents know it can be a little tricky getting kids to dig into new dishes, but when the unknown contains something familiar like chicken and something fun like bow-tie pasta, kids will warm up to it. Today's menu: a slightly exotic Asian sesame ... [... more]
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Salad Dressings
Getting your greens can seem like a pious mealtime obligation. But drizzling a delicious homemade dressing over salad makes it something to savor. Vinaigrettes can be as basic as mixing together oil, vinegar and salt. From there, build flavor ... [... more]
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Aunt Dorothy's Marinated Carrot Salad
Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking. In ... [... more]
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Orange Carrot Gelatin Salad
In a large bowl, stir together the orange gelatin and boiling water until the gelatin is dissolved. Whisk in the Neufchatel cheese and mayonnaise until well blended. The gelatin should be slightly thickened and cooled. Stir in the vinegar, ... [... more]
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Carrot and Raisin Salad II
In a large bowl, whisk together the sour cream, mayonnaise, lemon juice, salt and brown sugar. Add carrots and raisins and stir until coated. Sep. 10, 2003 Initially when I tasted this salad just after making it I didn't like it, too much mayo ... [... more]
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Fresh Ginger Carrot Salad
Drain crushed pineapple, reserving 3 tablespoons juice. In a bowl, combine the pineapple, carrots, raisins, coconut and walnuts. Combine the yogurt, ginger and reserved pineapple juice. Pour dressing over carrot mixture; toss gently to coat. ... [... more]
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Gujarati Carrot and Peanut Salad
In a medium serving bowl, toss together the carrots and peanuts. In a separate bowl, whisk together the lemon juice, salt, sugar, chile pepper and cilantro. Pour over the carrots and stir gently to coat. Serve immediately. A refreshing Indian ... [... more]
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Gelatin Salads and Molded Salads
To create a multi-layered gelatin salad, make sure you have enough pans and enough refrigerator space, as each layer will need its own pan for the initial chilling phase. The gelatin should be the consistency of cold egg whites. If the base ... [... more]
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