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July 26, 2025 16 Comments Jump
This recipe for spicy carrot salad is lying in your refrigerator – ready to eat when you are looking for a snack.
Like my Recipe of dill pickles of the refrigerator And Chipotle corn salsa recipeThese spicy carrots improve over time (as I do).
This recipe is not so spicy – it’s totally you. I used ½ teaspoon of cayenne pepper for 2 pounds of carrots and this adds a little heat. If I wanted the carrots to be spicyI would add a teaspoon.
Spices and garlic blend to improve the sweetness of the carrot without bitterness.
I made a ton of this salad at the beginning of the week and served it with grilled meat, in salads and put it on my sandwiches (like a Vietnamese style sandwich).
It is both an autonomous side and a condiment! Do you feel sorry for the ketchup right now? Of course, the Reagan administration called Ketchup a vegetable, so maybe it does not deserve our mercy.
All you do is blow it up with the garlic and add the spices and vinegar. Then store it in the refrigerator and wait at night (or about 4 hours) to take advantage of it. This continued to improve in my refrigerator for a week.
I used my food processor to make it a flash. I chopped the garlic with the main blade, then I grated with the attachment of the grater. I cannot emphasize enough how easy a food processor is for the preparation of vegetables! I have been mine for 20 years and it’s always going strong. My $ 100 investment has more than paid for itself with all the beautiful food I made with it.
What do you do with shredded carrots?
Spicy carrot salad recipe
Make 8 to 10 cups
Ingredients
2 pounds of carrots, rubbed and grated (no need to peel)
5 garlic cloves, chopped
2 teaspoons of kosher salt
2 teaspoons of sugar
2 teaspoons of smoked paprika
1 teaspoon of coriander
1 teaspoon of ground black pepper
½ teaspoon of cayenne pepper
2 tablespoons of extra virgin olive oil
4 tablespoons of white vinegar
Instructions
In a small bowl, mix salt, sugar, paprika, coriander, black pepper and cayenne. Reserve for subsequent use. Heat the olive oil in a large medium to medium saucepan and add carrots and garlic. Sauté for 5 minutes until the carrots are softened. Mix the spices and white vinegar. Put the carrots in jars or plastic containers and marinate for 4 hours to 5 days in the refrigerator. Take advantage of the cold or at room temperature.
Nutritional
For ¼ cup = 46 calories,, 1.9 g fat, 0.3 g saturated fats, 7.1 g carbohydrates, 3.6 g sugar, 0.6 g protein, 1.7 g fiber, 352 mg sodium, 1 smartpts
The points values are calculated by Snack Girl and are provided only for information. See all the Girl Snack recipes
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