Cooked Carrot Salad

Name: Cooked Carrot Salad
Yield: 4 servings
Cuisine: American
Ingredients: 8 carrots; 1 cup water; 1 garlic clove; 1/2 teaspoon paprika; 1/2 teaspoon ground cumin; 2 tablespoons olive oil; 2 tablespoons red wine vinegar; 1 tablespoon parsley, minced (flat leafed variety); salt; pepper, freshly ground

Eats Now Editorial Team · Salads

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Cooked Carrot Salad – a delicious recipe with carrots, water, garlic, paprika, ground cumin, olive oil. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

8 carrots
1 cup water
1 garlic clove
1/2 teaspoon paprika
1/2 teaspoon ground cumin
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon parsley, minced (flat leafed variety)
salt
pepper, freshly ground

1
Wash, scrape and slice carrots into 1/4 inch thick rounds.
2
Bring water to a boil in a heavy saucepan. Add carrots and garlic, cover, and cook about 15 minutes, or until tender (but still firm).
3
Drain carrots and place in serving bowl.
4
Mix remaining ingredients and pour over the carrots. Toss, then cover with plastic wrap and set aside for about 30 minutes before serving at room temperature.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 carrots, 1 cup water, 1 garlic clove, 1/2 teaspoon paprika, and more.

Yes, Cooked Carrot Salad falls under the Salads category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Salads

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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