Type what you have

Ingredients

• ✓ carrot
• raisin
• mayonnaise
• lemon juice
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Mix shredded carrots and raisins together in a large salad bowl.
3. 3 Whisk mayonnaise, lemon juice, and salt in a small bowl until smooth.
4. 4 Pour over carrot mixture; stir until carrots and raisins are completely coated. Refrigerate until chilled, at least 30 minutes.

By Mrs Wynkoop

Ingredients

• ✓ carrot
• pineapple
• raisin
• sugar
• sugar
• mayonnaise
• lemon juice

Instructions

1. 1 Gather all ingredients.
2. 2 Combine carrots, pineapple with juice, raisins, ½ cup plus 2 tablespoons sugar (or to taste), mayonnaise, and lemon juice in a large bowl; mix well.
3. 3 Refrigerate for 2 hours before serving for flavors to meld for best results.

By Yoly

Ingredients

• ✓ carrot
• red cabbage
• mayonnaise
• cranberry
• walnut
• milk
• apple cider vinegar
• white sugar

Instructions

1. 1 Combine cabbage, carrot, mayonnaise, cranberries, walnuts, milk, cider vinegar, and sugar in a bowl; stir well. For best flavor results, cover and refrigerate until chilled.

By AuntE

Ingredients

• ✓ carrot
• cabbage
• kohlrabi
• celery
• onion
• white sugar
• salt
• black pepper
• celery seed
• mayonnaise
• apple cider vinegar

Instructions

1. 1 Toss cabbage, kohlrabi, celery, carrot, and onion together in a large bowl.
2. 2 Whisk sugar, salt, pepper, celery seed, mayonnaise, and vinegar together in a separate bowl until smooth; pour over the cabbage mixture and stir to coat evenly.

By Emily Schweiss

Ingredients

• ✓ carrot
• bow-tie pasta
• pea
• tuna
• celery
• green onion
• dill
• mayonnaise
• dijon mustard
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until almost tender, about 10 minutes. Add peas and continue cooking for 2 minutes. Drain pasta and peas and chill quickly by rinsing with cold water.
3. 3 Transfer pasta and peas to a large bowl. Mix in tuna, celery, green onion, dill, and carrot until well blended.
4. 4 Mix mayonnaise, mustard, salt, and pepper together in a small bowl; blend into tuna pasta mixture until well combined.

By Beth Urban

Ingredients

• ✓ carrot
• brown lentil
• red onion
• garlic
• bay leaf
• thyme
• lemon juice
• celery
• parsley
• salt
• black pepper
• olive oil

Instructions

1. 1 Gather the ingredients.
2. 2 Combine lentils, carrots, onion, garlic, bay leaf, and thyme in a saucepan. Add enough water to cover by 1 inch; bring to a boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy.
3. 3 Drain lentils and vegetables and remove bay leaf. Add olive oil, lemon juice, celery, parsley, salt and pepper. Toss gently to mix and serve at room temperature.

By jen

Ingredients

• ✓ carrot
• tri-colored pasta
• broccoli
• cauliflower
• celery
• red onion
• yellow pepper
• black olive
• vegetarian caesar-style salad dressing
• parmesan cheese
• black pepper
• garlic powder
• paprika

Instructions

1. 1 Bring a large pot of salted water to boil, add pasta, and boil until al dente, about 8 to 12 minutes. Drain well.
2. 2 Place broccoli, cauliflower, carrot, celery, red onions, yellow peppers, and black olives in a large mixing bowl. Pour Caesar salad dressing over vegetables and stir to coat. Sprinkle Parmesan cheese, pepper, garlic powder, and paprika over the vegetable mixture; stir well. Add cooked pasta and stir to combine.
3. 3 Serve warm or refrigerate pasta salad until chilled.

By Chrissy

Ingredients

• ✓ carrot
• rotelle pasta
• spiral pasta
• broccoli
• tomato
• bell pepper
• cauliflower
• onion
• mushroom
• cheddar cheese
• mozzarella cheese
• olive
• italian dressing

Instructions

1. 1 Combine all ingredients except the dressing in large bowl. Add dressing; toss well. Serve chilled or at room temperature.

By Wish-Bone

Ingredients

• ✓ carrot
• elbow macaroni
• mayonnaise
• white sugar
• white vinegar
• yellow mustard
• salt
• black pepper
• celery
• onion
• green bell pepper
• pimento pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook macaroni pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse under cold water and drain.
3. 3 Mix mayonnaise, sugar, vinegar, mustard, salt, pepper, and macaroni pasta together in a large bowl.
4. 4 Stir in celery, onion, green pepper, carrot, and pimentos.
5. 5 Refrigerate salad for at least 4 hours before serving, but preferably overnight.

By Graden

Ingredients

• ✓ carrot
• heart of palm
• lime
• red wine vinegar
• olive oil
• chili powder
• kosher salt
• sweet onion
• red bell pepper
• radish
• tomato
• serrano pepper
• cilantro
• avocado

Instructions

1. 1 Peel the hearts of palm into strips lengthwise and cut the pile of strips in half. Set aside.
2. 2 Combine lime juice and vinegar in a small bowl and whisk in olive oil to combine. Season with chili powder and salt and set aside.
3. 3 Combine onion, bell pepper, radish, carrots, tomato, serrano, cilantro, and reserved vinaigrette in a medium bowl; stir to combine. Gently fold in avocado and hearts of palm. Serve immediately.

By Nicole McLaughlin

Ingredients

• ✓ carrot
• chicken breast
• soy sauce
• ginger
• tarragon
• brown sugar
• salt
• black pepper
• vegetable oil
• cashew
• cabbage
• kale
• sesame oil

Instructions

1. 1 Place chicken in a large bowl. Whisk soy sauce, ginger, tarragon, and brown sugar together in a bowl; pour over chicken. Cover bowl with plastic wrap and marinate in refrigerator, 2 to 4 hours.
2. 2 Remove chicken from marinade with a slotted spoon, reserving marinade.
3. 3 Heat vegetable oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 5 minutes. Add marinade; bring to a boil for 3 minutes. Stir cashews and carrots into chicken.
4. 4 Arrange cabbage and baby kale on 4 plates. Drizzle sesame oil over each cabbage-kale serving; top with chicken mixture.

By Darcy Loo

Ingredients

• ✓ carrot
• rice wine vinegar
• vegetable oil
• peanut butter
• soy sauce
• brown sugar
• ginger root
• garlic
• green cabbage
• red cabbage
• napa cabbage
• red bell pepper
• green onion
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 To make the peanut dressing: Whisk rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic together in a medium bowl; set aside.
3. 3 To make the coleslaw: Mix green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro in a large bowl.
4. 4 When ready to serve, pour dressing over cabbage mixture and toss well to combine.

By RRITCHESKE

Ingredients

• ✓ carrot
• beef sirloin steak
• olive oil
• red wine vinegar
• lemon juice
• worcestershire sauce
• garlic
• salt
• black pepper
• blue cheese
• romaine lettuce
• tomato
• green bell pepper
• red onion
• green olive

Instructions

1. 1 Gather all ingredients. Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Cook steak on preheated grill until reaches desired doneness, or 3 to 5 minutes per side. Transfer steak to a cutting board; rest until cool enough to handle.
3. 3 Slice steak into strips or bite-sized pieces.
4. 4 Whisk olive oil, vinegar, lemon juice, Worcestershire sauce, garlic, salt, and black pepper together in a small bowl; stir in blue cheese. Cover bowl; refrigerate vinaigrette.
5. 5 Arrange lettuce, tomato, bell pepper, carrot, onion, and olives on chilled plates; top with sliced steak and drizzle with vinaigrette.

By Linda

Ingredients

• ✓ carrot
• mayonnaise
• white vinegar
• dijon mustard
• kosher salt
• black pepper
• cayenne pepper
• white sugar
• celery
• red bell pepper
• green onion
• jalapeno pepper
• poblano pepper
• elbow macaroni
• water
• mayonnaise

Instructions

1. 1 Whisk 1 cup mayonnaise, vinegar, Dijon, salt, black pepper, and cayenne pepper together in a bowl until dressing is well blended; whisk in sugar.
2. 2 Stir celery, bell pepper, carrot, green onions, jalapeño pepper, and poblano pepper into dressing. Cover the bowl with plastic wrap; refrigerate until macaroni is ready.
3. 3 Bring a large pot of generously salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain in a colander for about 5 minutes, shaking out the moisture from time to time, but do not rinse.
4. 4 Transfer macaroni to a large bowl; toss to separate. Cool to room temperature, 10 to 15 minutes. Macaroni should be sticky.
5. 5 Add celery mixture to macaroni; stir until evenly distributed. Cover the bowl with plastic wrap; refrigerate until macaroni absorbs dressing, 4 hours to overnight.
6. 6 Stir salad; stir water and remaining 1 tablespoon mayonnaise into salad to refresh before serving.

By John Mitzewich

Ingredients

• ✓ carrot
• black pepper
• salt
• lemon juice
• sweet pickle relish
• kelp flakes
• honey mustard
• mayonnaise
• raisin
• almond
• onion
• cabbage
• sunflower seed
• celery
• chickpea
• quinoa
• water

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Fluff quinoa with a fork and refrigerate until cold.
2. 2 Combine chickpeas, carrot, celery, sunflower seeds, cabbage, and onion in a food processor and pulse until everything is roughly equal in size; transfer to a large bowl.
3. 3 Stir quinoa, almonds, and raisins into the chickpea mixture; add mayonnaise, mustard, kelp flakes, relish, lemon juice, salt, and pepper. Stir the mixture until evenly seasoned.

By Stef

Ingredients

• ✓ carrot
• cabbage
• red onion
• jalapeno pepper
• cilantro
• lime

Instructions

1. 1 Gather all ingredients.
2. 2 Finely chop the cabbage, carrot, and cilantro. Mince the red onion. Seed and mince the jalapeño.
3. 3 Combine chopped vegetables and lime juice in a bowl; toss to coat.

By mixingmedias

Ingredients

• ✓ carrot
• green cabbage
• rice vinegar
• olive oil
• cilantro
• salt

Instructions

1. 1 Place cabbage and carrots in a colander and rinse in cold water; let drain for 5 minutes.
2. 2 Whisk rice vinegar and olive oil together in a large salad bowl. Mix in cilantro. Stir cabbage and carrots into dressing; season with salt.
3. 3 Slaw can be served immediately or covered and refrigerated for up to 1 day.

By 5ft5qt

Ingredients

• ✓ carrot
• ground turkey
• onion
• pea
• green bean
• corn
• tomato
• green chile pepper
• ranch style chili bean
• chicken broth
• taco seasoning mix
• ranch dressing mix

Instructions

1. 1 Heat a large pot over medium-high heat and stir in the ground turkey and onion. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Add the mixed vegetables, tomatoes with green chiles, ranch beans, chicken broth, taco seasoning, and ranch dressing mix. Bring to a boil, then reduce heat and simmer on low for 20 minutes.

By L2ENTTC

Ingredients

• ✓ carrot
• red cabbage
• coleslaw dressing
• red wine vinegar
• soy sauce
• teriyaki sauce
• sesame oil
• ground chicken
• stir-fry sauce
• wonton wrapper

Instructions

1. 1 Mix together cabbage, carrots, coleslaw dressing, vinegar, soy sauce, and teriyaki in a large bowl until well combined. Place in the refrigerator until flavors blend, 1 hour to overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Heat sesame oil in a large skillet over medium heat. Cook and stir ground chicken in hot oil until browned and crumbly, 5 to 7 minutes. Pour in stir-fry sauce. Cover the skillet, reduce heat to low, and simmer.
4. 4 While chicken mixture simmers, form wonton wrappers into taco shapes and arrange between the cups of an inverted muffin tin.
5. 5 Bake in the preheated oven until firm and lightly browned, 4 to 5 minutes. Spoon 2 to 3 tablespoons chicken mixture into each wonton taco shell and top with slaw.
6. 6 Enjoy!

By OdaMae

Ingredients

• ✓ carrot
• cauliflower
• plum tomato
• onion
• cilantro
• lime
• salt
• avocado

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer; bring water to a boil. Add cauliflower; cover and steam for 7 minutes. Cool, then finely chop.
2. 2 Place cauliflower, carrots, tomatoes, onion, and cilantro in a large serving bowl. Pour lime juice on top; season with salt.
3. 3 Cover the bowl with plastic wrap; refrigerate at least 30 minutes. Garnish servings with avocado slices.

By Lourdes Gutierrez

Ingredients

• ✓ carrot
• sunflower oil
• vegetarian burger patty
• mushroom
• yellow squash
• taco seasoning mix
• corn tortilla
• cheddar cheese

Instructions

1. 1 Heat 1/4 cup oil in a frying pan over medium-high heat. Add mushrooms, squash, carrot, and vegetarian patty. Cook and stir until vegetables are soft and tender, 7 to 10 minutes. Add taco seasoning and stir to combine. Set aside and let cool.
2. 2 Heat 1 inch of oil in another frying pan over medium heat. Dip a corn tortilla into the hot oil with tongs. Wait for 3 seconds, flip, and cook another 3 seconds; remove to paper towels to drain and cool. Repeat with remaining tortillas.
3. 3 Stir Cheddar cheese into the cooled filling mixture. Place 1 1/2 tablespoons of filling down the center of one tortilla and roll up; repeat with remaining tortillas and filling.
4. 4 Place as many taquitos into the hot oil that will fit, seam side-down, using tongs. Cook until the bottoms are golden brown, 3 to 4 minutes. Flip and continue to cook until golden brown, 3 to 4 minutes. Remove to paper towels to drain. Repeat to cook remaining taquitos.

By Krystal Bagley

Ingredients

• ✓ carrot
• zucchini
• broccoli
• red bell pepper
• onion
• button mushroom
• flour tortilla
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Preheat oven to broil. Line a baking sheet with aluminum foil.
2. 2 Place zucchini, broccoli, bell pepper, carrot, onion and mushrooms in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
3. 3 Place two tortillas, side by side, on the prepared baking sheet. On each tortilla layer cheddar cheese, vegetables, then Monterey jack cheese. Top each with another tortilla.
4. 4 Place under the broiler and cook until lightly browned. Carefully turn tortillas and cook on the other side until lightly browned.

By Ginger

Ingredients

• ✓ carrot
• butter
• beef stew meat
• adobo seasoning
• garlic granules
• salt
• black pepper
• cumin
• coriander
• garlic
• beef broth
• russet potato
• corn
• chayote squash
• onion

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add butter once the pot is hot. Add beef and season with 1 tablespoon adobo seasoning, 1/2 teaspoon garlic granules, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon cumin, and 1/8 teaspoon coriander. Cook until beef is browned on all sides, 5 to 8 minutes. Add fresh minced garlic and cook until fragrant, about 1 minute. Pour 1 cup beef broth into the pot and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Cancel Saute mode.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 25 minutes. Quick-release the remaining pressure for 5 minutes. Unlock and remove the lid.
4. 4 Stir in potatoes, corn, carrots, chayote squash, and onion. Pour in remaining 1 cup beef broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes. Quick-release the remaining pressure for 5 minutes. Unlock and remove the lid. Add remaining 1 tablespoon adobo seasoning, 1/2 teaspoon garlic granules, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon cumin, and 1/8 teaspoon coriander to taste.

By thedailygourmet

Ingredients

• ✓ carrot
• water
• potato
• onion
• salsa
• beef bouillon cube
• ground beef
• bread crumb
• milk
• cilantro

Instructions

1. 1 Bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil in a large stockpot. Reduce heat and cook, stirring occasionally, at a medium simmer for 10 minutes.
2. 2 Mix together beef, bread crumbs, and milk in a bowl.
3. 3 Form into 1-inch meatballs and drop into broth. Bring soup to a boil, then reduce heat to medium-low.
4. 4 Cover and cook until meatballs are no longer pink in the center and vegetables are tender, about 20 minutes.
5. 5 Garnish with sprinkled cilantro.

By Belen

Ingredients

• ✓ carrot
• chicken
• taco seasoning mix
• tomato
• habanero
• onion
• celery
• salsa
• water

Instructions

1. 1 Put chicken into the crock of a slow cooker. Sprinkle taco seasoning over the chicken. Layer diced tomatoes with habaneros, onion, celery, and carrot over the chicken, respectively; top with salsa. Pour water over the entire mixture.
2. 2 Cook on Low until the chicken is easily shreddable, 6 to 8 hours. An instant-read thermometer should read 165 degrees F (74 degrees C).
3. 3 Shred the chicken with 2 forks and stir with the salsa mixture.

By Carajeanne

Ingredients

• ✓ carrot
• olive oil
• onion
• garlic
• habanero pepper
• tomato
• water
• lime juice
• white vinegar
• salt
• black pepper

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add carrots, onion, and garlic; cook and stir until onion is translucent, about 5 minutes. Remove from heat.
2. 2 Transfer vegetables to a blender. Add habanero peppers, tomato, water, lime juice, and vinegar; blend until smooth. Season with salt and pepper.
3. 3 Transfer mixture to a saucepan and simmer over medium-low heat until a bit thicker, about 3 to 5 minutes.

By Jim

Ingredients

• ✓ carrot
• olive oil
• onion
• potato
• fish broth
• shrimp bouillon
• shrimp
• salt
• lime
• jalapeno pepper

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add onion; saute until translucent, about 3 minutes. Add potatoes and carrots; saute until starting to soften, about 5 minutes. Pour in fish stock and bring to a boil. Add shrimp bouillon. Reduce heat and simmer until vegetables are soft, about 10 minutes. Add shrimp; cook until bright pink on the outside and the meat is opaque, about 5 minutes. Season with salt. Serve hot with lime wedges and jalapenos.

By agonzalez

Ingredients

• ✓ carrot
• tomato
• celery
• onion
• guajillo chile pepper
• garlic
• chicken stock
• chicken bouillon granules
• chicken breast
• bay leaf

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place tomatoes, celery, carrot, onion, 2 guajillo peppers, and garlic in a large pot; cover with water and bring to a boil. Reduce heat to medium; simmer until vegetables are tender, 15 to 20 minutes. Drain and transfer to a blender or the bowl of a food processor.
3. 3 Add chicken stock, remaining 2 guajillo peppers, and chicken bouillon to the blender; blend until smooth.
4. 4 Place chicken in a baking dish; pour guajillo sauce over and around chicken until completely covered. Top with bay leaves.
5. 5 Bake in the preheated oven until chicken is no longer pink at the bones and the juices run clear, about 60 minutes, stirring sauce every 20 minutes. An instant-read thermometer inserted near, but not touching bones, should read 165 degrees F (74 degrees C).

By Francisco Noriega

Ingredients

• ✓ carrot
• cabbage
• onion
• red bell pepper
• jalapeno pepper
• cilantro
• canola oil
• apple cider vinegar
• sugar
• cayenne pepper
• salt
• pepper

Instructions

1. 1 In a large bowl, toss together the cabbage, carrot, onion, red pepper, jalapeno and cilantro. Set aside.
2. 2 In a small bowl, whisk together the oil, vinegar, sugar, cayenne pepper, salt and pepper. Pour over vegetable mixture and toss to combine. Cover and refrigerate for at least one hour.

By Dinah

Ingredients

• ✓ carrot
• tomato
• onion
• serrano pepper
• cilantro
• ketchup
• orange
• lime
• hot sauce
• salt
• tostada shell
• avocado

Instructions

1. 1 Mix carrots, tomato, onion, serrano pepper, and cilantro together in a bowl.
2. 2 Combine ketchup, orange juice, lime juice, and hot sauce in a separate bowl. Pour over vegetables and season with salt. Let stand for 1 hour until flavors are well combined. Drain.
3. 3 Serve on tostadas and garnish with avocado.

By Maria Antonia Orozco