Pepper jelly adds a touch of Southern-loved heat to this classic side dish.

Inspired by gajar koshimbir, a combination of punchy and zingy lemon and Dijon mustard instantly brighten a classic ...

Cut carrots into ¼-inch rounds, add to bowl with dressing, and toss to coat. Stir in mint, cilantro and dates, and refrigerate until ready to use. The salad will keep, covered, up to 5 days in ...

In a large bowl, combine 2 cups ice with 2 cups cold water to make an ice bath. Use a mandolin, a sturdy vegetable peeler or a sharp knife to finely shave remaining carrots lengthwise into long ...

3. Whisk in the groundnut oil until it blends properly and then remove the garlic clove. 4. Add the carrots and half the parsley and toss it around until nicely mixed. 5. Pack the salad in a box and ...

Elevate your lunch routine by making one of these new salad recipes, like raspberry-spinach salad or rotisserie chicken salad ...

In a bowl, mix fish sauce, sugar, minced garlic, lime juice and sliced red chilli. Pour the dressing over the shredded papaya ...

Carrots and red onion are roasted together to maximize the flavor in this salad. The vegetables become ... The balsamic vinaigrette is easy to make with pantry staples, but you could also use ...

There’s no need to peel the carrots when they are young. They roast beautifully with the skin on. Cut any large ones in half lengthways, trying to make all the carrots roughly the one thickness.