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

Instructions

1. 1 Fill a pot with lightly salted water and bring to a rolling boil. Add carrots and boil until cooked but not too soft, 5 to 8 minutes. Carefully remove carrots and cut in half crosswise.
2. 2 Place each carrot half in a zip-top bag. Put in the freezer until frozen, at least 2 hours. Store in the freezer until ready to use.

By skysmama

Ingredients

• ✓ carrot
• orange

Instructions

1. 1 Press carrots and oranges through a juicer and into a large glass.

By newday2d

Ingredients

• ✓ carrot
• breast milk

Instructions

1. 1 Place carrots in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer until soft, about 10 minutes. Drain.
2. 2 Combine cooked carrots and milk in a blender or food processor; and puree until smooth. Allow to cool before serving.

By Allrecipes Member

Ingredients

• ✓ carrot
• olive oil
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Put one rack on the highest level in the oven and another on the bottom.
2. 2 Peel carrots into thin strips using a vegetable peeler; put into a large bowl. Drizzle olive oil over the carrot strips and toss to coat. Season with salt; toss again. Spread carrots onto 2 baking sheets in a single layer, preventing overlap.
3. 3 Put one baking sheet on the top rack and the other on the bottom. Bake carrots in preheated oven for 6 minutes, switch racks, and continue baking until the carrots are crisp, about 6 minutes more. Cool chips until cool enough to handle before serving.

By yesnomaybeso7

Ingredients

• ✓ carrot
• butter
• parmesan cheese

Instructions

1. 1 Place carrots into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain.
2. 2 Melt butter in a skillet over medium heat. Stir in carrots; cook and stir for 1 to 2 minutes.
3. 3 Sprinkle Parmesan cheese on top. Wait 30 seconds before stirring into carrots. Cook and stir for 2 more minutes.

By Becky Taylor

Ingredients

• ✓ carrot
• cream cheese
• cucumber

Instructions

1. 1 Reserve 2 Tbsp. carrots. Mix remaining carrots with cream cheese; spoon into cucumber shells. Top with reserved carrots.
2. 2 Cut each cucumber half into 5 pieces to serve.

By Philadelphia

Ingredients

• ✓ carrot
• apple
• breast milk

Instructions

1. 1 Place carrots in a saucepan; cover with water. Bring to a boil, then reduce heat and simmer for 5 minutes. Add apple; simmer until soft, about 5 minutes more. Drain.
2. 2 Combine cooked carrots and apple in a blender or the bowl of a food processor; add milk. Purée until smooth. Cool before serving.

By Allrecipes Member

Ingredients

• ✓ carrot
• olive oil
• balsamic vinegar
• brown sugar

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.

By HARRY WETZEL

Ingredients

• ✓ carrot
• onion
• vegetable broth
• cilantro

Instructions

1. 1 Place the carrots, onion, vegetable broth and cilantro into a large saucepan. Bring to a boil, and cook until the carrots are tender, about 10 minutes. Remove from heat and allow to cool slightly.
2. 2 Puree the soup until smooth, using a blender or food processor. Reheat before serving if necessary.

By VCOLLO

Ingredients

• ✓ carrot
• brown sugar
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Cook carrots in a large pot of boiling water until tender, about 8 to 10 minutes.
3. 3 Strain carrots, leaving just enough of the cooking water to cover the bottom of the pan; set carrots aside.
4. 4 Stir in brown sugar and butter; simmer and stir until butter melts.
5. 5 Return carrots to the pot and toss to coat. Cover and let sit for a few minutes to allow flavors to mingle.

By beckie

Ingredients

• ✓ carrot
• brown sugar
• butter
• bourbon

Instructions

1. 1 Place carrots in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender yet firm to the bite, 10 to 15 minutes. Drain and transfer to a serving bowl.
2. 2 Combine brown sugar, butter, and bourbon together in a saucepan. Bring to a simmer; cook and stir until thickened, about 10 minutes. Pour glaze over carrots and serve immediately.

By Flipper

Ingredients

• ✓ carrot
• brown sugar
• butter
• orange marmalade

Instructions

1. 1 Place carrots into a microwave-safe bowl; add brown sugar, butter, and orange marmalade. Cover the bowl loosely with plastic wrap.
2. 2 Cook in the microwave on high for 3 minutes; stir. If butter and marmalade aren't completely melted, continue cooking on high in 30-second intervals, stirring after each interval, until carrots are coated with glaze.

By Brittany Austin

Ingredients

• ✓ carrot
• broccoli
• breast milk
• water

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 carrots and broccoli, cover, and steam until tender, about 20 minutes.
2. 2 Transfer steamed carrots and broccoli to a blender or food processor. Add breast milk and water and blend until creamy. Strain mixture through a fine-mesh sieve to remove any lumps.
3. 3 Spread blended mixture into an ice cube tray, cover with plastic wrap, and freeze until solid, 2 to 3 hours.
4. 4 Transfer frozen cubes to a zip-top freezer bag and store in the freezer.

By Brenda Michelle Ratliff

Ingredients

• ✓ carrot
• ginger root
• orange

Instructions

1. 1 Juice ginger, carrots, and oranges in a juicer, respectively. Serve immediately.

By France Cevallos

Ingredients

• ✓ carrot
• water
• butter
• honey
• rosemary

Instructions

1. 1 Bring carrots, water, and butter to a boil in a small saucepan; reduce heat to medium and simmer for 10 minutes. Add honey and rosemary; continue simmering until carrots are tender, about 5 minutes more.

By KATHYP100