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Kosher Carrot Salad Recipe
An Unusually Savory Carrot Salad
What Makes the Kosher Carrot Salad Recipe Different?
The usual carrot salads almost always match up carrots with raisins and other sweet ingredients such as apples and mayonnaise. The resulting mixture invariably turns out too sweet, almost dessert-like-sweet, and not appropriate for a salad meal.
The natural sweetness of carrots is more enjoyable when paired up with savory ingredients that instead of making it sweeter provide a pleasant contrast.
The salty “environment” accompanying this unique carrot salad provides a neutral background that makes their slightly sweet flavor much nicer. By matching up carrots with a savory counterpart, we also prevent it from getting too sweet or even cloying.
The Kosher Carrot Salad Recipe that follows is a savory carrot salad with a subtle sweetness, provided by the natural sugars of carrots and pecans; no raisins, apples, mayonnaise or dairy products involved. It can be most accurately described as pure raw crunchiness and a healthy, balanced sweet-savory combination. The overwhelming sweetness of traditional carrot salads is lost and gives pace to a new wholesome version that is still a salty dish.
How to Cook Millet
- Set a deep frying pan on the stove, medium high heat.
- Place 1/3 Cup millet into the pan and stir frequently until it is evenly toasted to a light golden-brown color.
- Pour 1 cup boiling water, cover the pan with a lid and let softly boil over medium heat.
- Lift the lid and stir the millet after 15 minutes of cooking.
- Leave the lid off, allowing moisture to evaporate as the millet cooks for another 15 minutes for a fluffy consistency.
Kosher Ingredients: More Nutritonal Information
Carrot, Parsley & Pecans, a Threesome Made in Heaven
Carrot, parsley and pecans make a perfect culinary mixture that can be put together with many different grains to make a very enjoyable and easy vegetarian dish.
On the one hand, parsley is an often overlooked leafy green that makes a great base for savory salads; on the other, carrots and pecans have that grand crunchiness and subtle sweetness that make a salad a balanced and one hundred percent satisfying meal.
The fabulous carrot-parsley-pecan trio also makes a very healthy and fiber rich combo thanks to the combined nutritional properties of each of its elements:
(a) parsley: rich in Vitamin C, Vitamin K and Iron;
(b) carrot, with its high Vitamin A (beta-carotene) content, and
(c) pecans, rich in mono and polyunsaturated fat, Vitamin B1 (Thiamine) and minerals such as Magnesium, Manganese, Phosphorus and Zinc.
All three elements of this healthy triplet also contribute to a high dietary fiber intake, which will definitely make a difference in your digestive health.
The Kosher Carrot Salad recipe here described is good for people who are following the Jewish Dietary Law, as well as for strict vegetarians and vegans, those who are following a detox dietary plan, or just anyone who is in the mood for an easy vegetarian/vegan meal.
Ready in: 35 min
Yields: 1 serving (multiply by the number of dinners, same cooking time)
The millet takes about half an hour to cook, in the mean time you can prep all the other ingredients, which are eaten raw, and have it ready as soon as the millet is cooked.
The Carrot-Parsley-Pecan Fantastic Threesome
- 1 small carrot, grated
- 1/3 Cup pecans, roughly chopped
- 1/3 Cup parsley (use tender part of the stalk and leaves), roughly chopped
- 1/3 Cup pearl millet, uncooked
For the vinaigrette:
- 3 tsp oleic oil
- 1 tsp white vinegar
- kosher salt & pepper
This basic vinaigrette simply adds one portion of vinegar to three portions of oil (a 1:3 ratio) and seasons it with salt and pepper.
Note: for the Carrot Kosher Salad dressing, I have selected a vinegar and an oil that have a subtle taste; the dressing´s purpose is to moisturize the salad, it doesn´t need to add flavor. Olive oil would be too overpowering a taste, which is why I don´t recommend it in this particular recipe.
In this particular recipe, I have combined the carrot-parsley-pecan threesome with pearl millet, the grain I happened to have at home. Nevertheless, this kosher carrot salad recipe is equally delicious with al dente brown rice (cooked firm and not soggy), quinoa and couscous. Each one of these grains adds a different character to the salad and is equally enjoyable.
- Cook the millet according to package directions. If it doesn´t have directions, follow the step-by-step “How to Cook Millet” instructions in the box above.
- In the meantime, prepare the other salad ingredients: peel and grate carrot, roughly chop parsley and pecans.
- Make the basic salad vinaigrette according to previous instructions.
- When the millet is cooked, remove from the pan and let cool (millet needs to be at room temperature for best salad flavor).
- Mix the carrot, parsley and pecan threesome with the cooked millet and dress the salad with the vinaigrette.