Salad > Vegetable Salads > Carrot Salads

Narsharab Carrot Salad Recipe

Ingredients with Measurements:
- 4 large carrots, peeled and grated
- 1/2 cup pomegranate seeds
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped walnuts
- 1/4 cup raisins
- 1/4 cup Narsharab (pomegranate molasses)
- 1/4 cup olive oil
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper

Special equipment needed:
- None

Step-by-step instructions:
1. In a large bowl, combine grated carrots, pomegranate seeds, parsley, mint, walnuts, and raisins.
2. In a separate bowl, whisk together Narsharab, olive oil, honey, salt, and black pepper until well combined.
3. Pour the dressing over the carrot mixture and toss to coat evenly.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve chilled and enjoy!


- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4 servings

Nutritional information:
- Calories: 240
- Fat: 17g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g

Substitutions for ingredients:
- Instead of pomegranate seeds, you can use dried cranberries or chopped dried apricots.
- Instead of Narsharab, you can use balsamic vinegar or apple cider vinegar.
- Instead of walnuts, you can use pecans or almonds.

Variations:
- Add crumbled feta cheese or goat cheese for a creamy and tangy flavor.
- Add sliced avocado for a creamy texture.
- Add sliced red onions for a bit of bite.

Tips and tricks:
- Use a food processor to grate the carrots quickly and easily.
- Toast the walnuts in a dry skillet over medium heat for a few minutes to enhance their flavor.
- Make the salad ahead of time and store it in the refrigerator for up to 2 days.

Storage instructions:
- Store the salad in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
- None

Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional pomegranate seeds, chopped herbs, or toasted nuts.

Garnishes:
- Additional pomegranate seeds, chopped herbs, or toasted nuts.

Pairings:
- This salad pairs well with grilled chicken or fish.

Suggested side dishes:
- Serve this salad with a side of hummus and pita bread.

Troubleshooting advice:
- If the salad is too dry, add more dressing.
- If the salad is too sweet, reduce the amount of honey.

Food safety advice:
- Wash the carrots thoroughly before grating them.
- Store the salad in the refrigerator and discard any leftovers after 2 days.

Food history:
- Narsharab is a traditional Persian condiment made from pomegranate juice that has been boiled down to a thick syrup.

Flavor profiles:
- This salad is sweet, tangy, and nutty.

Serving suggestions:
- Serve this salad as a side dish or as a light lunch.

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Taste: Tangy, Sweet, Spicy, Sour, Savory