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
• milk
• sugar
• butter
• cashew
• raisin
• cardamom

Instructions

1. 1 In a saucepan over medium heat, combine carrots and milk. Bring to a boil, and cook until most of the milk evaporates, about 10 minutes. Stir in sugar, and simmer until mixture becomes dry. Stir constantly to ensure that it doesn't burn. Remove from heat.
2. 2 Melt butter in a skillet over medium heat. Stir in cashews and raisins, and saute until cashews are golden brown. Spread over carrot mixture. Sprinkle top with ground cardamom for fragrance.

By Jay Viswanathan

Ingredients

• ✓ carrot
• butter
• onion
• chicken broth
• water
• couscous
• raisin

Instructions

1. 1 Heat the butter in a large saucepan over medium heat, and cook and stir the carrots and onion until the carrots begin to soften and the onion is translucent, about 5 minutes. Pour in the chicken broth and water, and bring the mixture to a boil. Stir in the couscous, mixing well to avoid lumps, cover, and remove from the heat. Let the couscous stand covered until the water is absorbed, about 5 minutes.
2. 2 Stir in the raisins, and serve hot.

By Melissa Hamilton

Ingredients

• ✓ carrot
• brown lentil
• olive oil
• onion
• garlic
• water
• cumin
• cayenne pepper
• curry powder
• brown rice

Instructions

1. 1 Fill a large pot with lightly salted water; add lentils and bring to a rolling boil. Cook until slightly tender, about 10 minutes. Add grated carrots; cook until slightly softened, about 10 minutes. Drain lentils and carrots.
2. 2 Heat olive oil in the same pot over medium heat; add onions and garlic. Cook and stir until onions wilt and become transparent, 5 to 7 minutes. Stir in lentils and carrots and reduce heat to medium-low. Add enough water to the pot to keep the lentil mixture from drying out.
3. 3 Sprinkle cumin, cayenne, curry powder, salt, and pepper over lentils; stir until heated through and fragrant, about 5 minutes. Serve over rice.

By Deena K Boyd

Ingredients

• ✓ carrot
• swiss chard
• celery
• zucchini
• potato
• garlic
• lemon juice
• sugar
• salt
• water

Instructions

1. 1 Stir chard, celery, zucchini, carrots, potato, garlic, lemon juice, sugar, and salt together in a large pot; add water. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the vegetables are fork-tender, about 15 minutes.

By Linda

Ingredients

• ✓ carrot
• butter
• onion
• basmati rice
• salt
• water
• apricot
• almond
• rose water
• saffron

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Add onion and carrot; cook and stir until onion is translucent, about 5 minutes. Stir in basmati rice and salt; cook and stir until rice is slightly opaque, about 3 minutes.
2. 2 Stir in water until combined. Stir in apricots, almonds, rose water, and saffron; bring to a boil. Reduce heat to low, cover, and simmer until liquid is absorbed, about 20 minutes. Remove from heat; let stand, covered, 10 minutes. Stir before serving.

By JOHNTHEBEAR

Ingredients

• ✓ carrot
• ground beef
• onion
• green onion
• green chile pepper
• garlic
• tomato paste
• seasoning salt
• flour
• water
• egg roll wrapper
• vegetable oil

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly. Remove beef from the skillet.
2. 2 Sauté carrot, onion, green onion, chile pepper, and garlic in the same skillet over medium heat until tender. Stir in tomato paste and season with seasoning salt. Stir in browned beef until well combined.
3. 3 Stir together flour and water in a small bowl until a watery paste is formed. Lay an egg roll strip on a clean work surface. Place a teaspoonful of meat mixture in the front part of strip. Starting from the right front corner, fold over to the left. You've started the triangle shape. Continue back and forth (making a triangular shape) until there is no more wrapper. Seal wrapper closed with paste. Continue this process until all of the strips and meat mixture are used.
4. 4 Heat oil in a large pot over high heat. Fry egg rolls in hot oil until crisp and golden. Drain on a paper towel-lined plate.

By Raffaella

Ingredients

• ✓ carrot
• olive oil
• celery
• onion
• garlic
• vegetable stock
• quinoa
• basil
• turmeric
• lime juice
• salt

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Stir in celery, carrots, onion, and garlic. Cook and stir until onion has softened and turned translucent, about 5 minutes.
2. 2 Stir in vegetable stock, quinoa, basil, and turmeric. Bring to a simmer, then reduce heat to low. Cover and simmer until quinoa is tender and liquid is absorbed, 25 to 30 minutes.
3. 3 Stir in lime juice and season with salt.

By jwyant89

Ingredients

• ✓ carrot
• basmati rice
• garlic
• vegetable oil
• lamb leg
• onion
• barberry
• cumin seed
• coriander seed
• black peppercorn
• salt

Instructions

1. 1 Place basmati rice in a large bowl; cover with warm water and set aside. Wash whole heads garlic; set aside.
2. 2 Heat vegetable oil in a Dutch oven or large skillet over high heat until smoking. Add lamb; cook, turning occasionally, until evenly browned, about 10 minutes. Stir in onions; cook and stir until softened and browned, about 10 minutes. Stir in carrots; cook and stir until softened, about 10 minutes. Add barberries, cumin, coriander, and peppercorns; drop whole heads garlic into Dutch oven, stirring to evenly distribute. Reduce heat to medium. Cover and cook 30 minutes.
3. 3 Wash and drain basmati rice with hot water; add to Dutch oven in an even layer on top of lamb. Slowly pour in 2 cups boiling water. The rice should be covered with about 3/4-inch water. Do not stir. Season with salt; reduce heat to medium-low. Cover and cook until rice is tender and liquid absorbed, about 20 minutes. Stir rice and lamb together; serve with whole garlic heads on top.

By SarahandtheCity

Ingredients

• ✓ carrot
• grapeseed oil
• cumin
• coriander
• salt
• black pepper
• yogurt
• tahini
• lemon juice
• garlic powder
• cayenne pepper
• parsley
• aleppo pepper

Instructions

1. 1 Preheat the air fryer to 390 degrees F (200 degrees C).
2. 2 Toss carrot sticks with oil, cumin, coriander, salt, and pepper in a large bowl. Transfer to the air fryer basket and set timer for 5 minutes. Shake the basket and continue cooking until carrots are tender and starting to brown, about 5 minutes more.
3. 3 Meanwhile, whisk yogurt, tahini, lemon juice, garlic, and cayenne in a small bowl. Season with salt.
4. 4 Plate carrots and drizzle the sauce on top. Garnish with parsley and aleppo flakes.

By LauraF

Ingredients

• ✓ carrot
• water
• chicken breast
• onion
• garlic
• turmeric
• salt
• black pepper
• basmati rice
• lemon juice
• parsley

Instructions

1. 1 Place water, chicken breasts, onion, garlic, turmeric, salt, and pepper in a 4-quart pot. Bring to a boil over medium-high heat. Reduce heat to medium, cover, and simmer until chicken is cooked through, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken from pot and set aside.
2. 2 Rinse rice in a sieve under running water a few times to get rid of excess starch.
3. 3 Add rice and carrot to the broth in the pot. Bring to a simmer; reduce heat to medium-low; and simmer, covered, until rice is tender, about 20 minutes.
4. 4 Meanwhile, shred chicken using two forks.
5. 5 Once rice is cooked, fluff it using a fork. Gently mix in shredded chicken and drizzle with lemon juice. Taste and add more salt as needed. Sprinkle with parsley.

By Shadi HasanzadeNemati

Ingredients

• ✓ carrot
• water
• quinoa
• salt
• olive oil
• salt
• lemon juice
• tomato
• cucumber
• green onion
• parsley

Instructions

1. 1 Bring water to a boil in a medium saucepan; add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
2. 2 Meanwhile, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots, and parsley in a large bowl; stir in cooled quinoa.

By SYNEVA B

Ingredients

• ✓ carrot
• olive oil
• onion
• turmeric
• chicken thigh
• water
• tomato paste
• salt
• pepper
• sugar
• vegetable oil
• potato

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Add onions and 2 tablespoons turmeric; cook until onions are brown. Add chicken; cook about 10 minutes more. Add water and tomato paste; season with salt and black pepper. Reduce heat to medium-low; simmer until mixture thickens, 20 to 30 minutes.
2. 2 Meanwhile, combine carrots and sugar in a small saucepan over medium heat; cook until sugar melts and carrots are tender. Drain.
3. 3 Heat 1 tablespoon vegetable oil in a separate large skillet over medium heat. Add carrots; cook until light brown. Transfer to a bowl; wipe out skillet.
4. 4 Heat remaining 3 tablespoons vegetable oil in the same skillet over medium heat. Add potatoes; cook until cooked through. Season with 1 pinch each turmeric and salt. Stir carrots and potatoes into chicken.

By Nazi

Ingredients

• ✓ carrot
• olive oil
• onion
• garlic
• tomato paste
• chile pepper
• salt
• water
• lentil
• salt
• black pepper
• greek yogurt

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add onion; cook and stir until lightly browned, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 2 minutes. Stir in carrots, tomato paste, ground chile pepper, and sea salt; cook and stir until heated through, about 2 minutes. Remove skillet from heat.
2. 2 Meanwhile, combine water and lentils in a saucepan; bring to a boil. Cover saucepan, reduce heat to medium-low, and simmer for 30 minutes. Remove lid, increase heat to medium-high, and stir in carrot-onion mixture; cook until liquid is almost all evaporated, about 2 minutes more. Season with salt and black pepper. Cool to room temperature.
3. 3 Serve carrots and lentils with a spoonful of Greek yogurt.

By Ellen Janet Nestler

Ingredients

• ✓ carrot
• water
• red lentil
• tomato
• onion
• garlic
• chicken bouillon
• water
• cumin
• salt
• black pepper
• coriander

Instructions

1. 1 Place 3 cups water, lentils, tomato, carrot, onion, garlic, and chicken bouillon in a stockpot over medium heat; cook until vegetables and lentils are softened, 20 to 25 minutes. Remove from heat and cool to lukewarm.
2. 2 Blend vegetable and lentil mixture with an immersion blender until smooth. Stir 1 cup water, cumin, sea salt, pepper, and coriander into soup; heat over medium heat until warmed.

By Dahlia Salem

Ingredients

• ✓ carrot
• olive oil
• onion
• butternut squash
• potato
• tomato
• celery
• chickpea
• water
• hawaij
• vegetable bouillon powder
• salt
• pepper

Instructions

1. 1 Heat olive oil in a large stockpot over medium heat. Stir in onion; cook and stir in hot oil until onion has softened and turned translucent, about 5 minutes. Add squash and potato to onion and cook for 5 minutes, stirring constantly. Stir in tomato, celery, carrots, and garbanzo beans with their liquid; cook for 5 minutes.
2. 2 Pour in water and bring soup to a boil, stirring occasionally. Stir in hawaij and vegetable bouillon powder. Reduce heat and simmer until vegetables are tender, about 15 minutes. Season to taste.

By Sprice