Shredded Carrots With Dried Fruit Salad


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Cut the ends off the carrots and peel them. Wash the carrots with cold water and grate the carrots into a large bowl. Add the dried fruit mix to the carrots. For dressing, mix all ingredients together in a small bowl or jar, whisking or shaking to blend.

Add the dressing to. Wash the carrots with cold water and grate the carrots into a large bowl. Add the dried fruit mix to the carrots. For dressing, mix all ingredients together in a small bowl or jar, whisking or shaking to blend.

Add the dressing to the carrots and mix well. Peel and grate the carrots. Chop the pineapple, peel and section the orange and cut the segments in half, and core and chop the apple. Mix the carrots, prepared fruits and raisins in a medium sized bowl.

Squeeze the oranges, and mix the juice with. Ingredients 5 large carrots (I used a multicolored variety package), shredded in a food processor. (Or you can buy pre-shredded 1/2 cup dried cranberries and blueberries. Make Creamy Carrot Fruit Salad Chop all the ingredients except for the shredded dressing into even small pieces about the size of a raisin. Put all the ingredients in a large bowl, add the dressing and mix until well combined.

Directions In a large bowl, combine the carrots, raisins, cranberries, pineapple and mango. In a small bowl, combine the yogurt, mayonnaise and orange juice concentrate; fold into carrot mixture. Cover and refrigerate for 2 hours.

Ingredients 1-1/2 cups all-purpose flour, see note for gluten free 1-1/2 cups almond meal (not almond flour) 1-1/2 tsp. cinnamon 1/2 tsp baking powder 1/4 tsp salt 5 large eggs, room temp or place eggs in a bowl of hot water for 15-20 minutes before cracking 3/4 cup plus 2 tablespoons granulated. This simple shredded carrot salad will be your new go-to quick salad. It’s so easy to throw together with minimal ingredients and a killer vinaigrettethis is a total winner!

Try a few other fantastic salads like a Cucumber Tomato Salad, Peas Salad with Shrimp, and 7 Layer Taco Salad. To make this easy dish even easier, prepare just the dressing and use two cups of packaged broccoli, coleslaw, a mixture of shredded broccoli stems, carrots and red cabbage. Shredded Carrot Salad Ingredients. 4 cups shredded carrots (5-6 medium to large carrots) ½ cup chopped apple (or pineapple) ½ cup raisins or dried cranberries; ½ cup chopped pecans; 1 cup yogurt, mayonnaise or sour cream; 1 lemon; Salt and pepper to taste; Directions.

Shred the carrots, chop the apple and pecans, and place in a medium bowl.

List of related literature:

Wash the carrots and cut them into 2­inch sections, and if some sections are quite fat, cut them in half.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

Wash the carrots with a brush or vegetable sponge (it is not necessary to peel them) and grate them on a fine, medium, or coarse grater.

“Maida Heatter's Cakes” by Maida Heatter
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Drain the carrots, mash them with the remaining butter and seasonings to taste.

“Jane Grigson's Vegetable Book” by Jane Grigson, Yvonne Skargon
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• Carefully wrap the dried carrots with candied orange peel, forming a spiral around each carrot.

“Atelier Crenn: Metamorphosis of Taste” by Dominique Crenn
from Atelier Crenn: Metamorphosis of Taste
by Dominique Crenn
Houghton Mifflin Harcourt, 2015

Shredded carrots are a common ingredient in many premade salad mixes because they add color, nutritional content, and texture.

“Vegetable Production and Practices” by Gregory E Welbaum
from Vegetable Production and Practices
by Gregory E Welbaum
CABI, 2015

Add them to soups, use them for stuffing, stir together and sweeten for breakfast porridge, or stir into green salads.

“Newlywed Cookbook: Fresh Ideas & Modern Recipes for Cooking with & for Each Other” by Sarah Copeland, Sara Remington
from Newlywed Cookbook: Fresh Ideas & Modern Recipes for Cooking with & for Each Other
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Chronicle Books LLC, 2011

Don’t just discard your carrot tops either-they are high in potassium, and can be added to broths, or small amounts minced and added to salads.

“Kitchen Medicine: Household Remedies for Common Ailments and Domestic Emergencies” by Julie Bruton-Seal, Matthew Seal
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Toss the carrots with the currants or raisins and nuts, if you’re using them.

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by Alan Richardson, Dorie Greenspan
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Meanwhile, toss the carrots with ½ tbsp olive oil and ¼ tsp salt and season with pepper.

“Huckleberry: Stories, Secrets, and Recipes From Our Kitchen” by Zoe Nathan, Laurel Almerinda, Josh Loeb, Matt Armendariz
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by Zoe Nathan, Laurel Almerinda, et. al.
Chronicle Books LLC, 2014

Peel carrots and cut into 2-inch sections, halve and slant-cut slice, or grate lengthwise into long strips.

“The Folk Art of Japanese Country Cooking: A Traditional Diet for Today's World” by Gaku Homma
from The Folk Art of Japanese Country Cooking: A Traditional Diet for Today’s World
by Gaku Homma
North Atlantic Books, 1991

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Bibliography: oktay_bibliography

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  • I love all of your recipes. Simple and easy. Can I prepare these bento boxes( veg and vegan ones) the night before so its easy to run in the morning. Will the salads turn sloppy?

  • I dig this video. Most of the other meatless lunchbox videos I’ve seem look so sad. This one is so fun and the recipes look awesome.

  • What I love about this is that I’m actually intrigued by your videos because they are edited and filmed so well, I wouldn’t be so captivated if somebody were talking for 30 minutes about this. �� the food looks great!

  • Thank you so much for all the recipes you post on here! I recently became a vegetarian and your channel has helped me SO MUCH when it comes to switching up my meals. Can’t wait to see what’s in store for you!

  • I’ve made the muffins twice so far (twice in 2 weeks!)-AMAZING! I subbed agave (1/4 cup) for the maple syrup. Great breakfast muffin-like oatmeal but in a chocolatey muffin format! Love this series Alyssia! Also love how in almost all of your videos (old and new) you nonchalantly sub in oats/oat flour to make the recipe gluten free! Keep up the good work! <3

  • Liked the video, hard to understand you though, the microphone you use is not good makes your voice nasal and hard to understand what you are saying sometimes. Great recipe. Thank you!

  • Made the vegan blender muffins and OMG! So easy and I had everything on hand! Perfect for quick brekkies now the semester has started again!

  • Hi,
    Just wondering is there anything I could use instead of Banana’s in the cup cakes? I’m allergic to Banana’s and I have an intolerance to Avocado’s (If I eat anything with them in it or on it my mouth seems to fill with slime) Thank you:)

  • Found your videos and they are amazing. But, most vegetarians don’t eat eggs either so if you add eggs into some of your recipes could you also reference a substitute

  • won’t the liquid of the honeydew salad soaken the pancakes? or acutally everything? I have a lunchbot, too. and I love it. but it’s not leakproof. So I like the idea of the 30 lunchbox videos but for a lunchbots the meals are too watery. imho… ☺��

  • Are the muffins freezer friendly.? I have just found out that my 3 year old son is gluten sensitive and I am struggling to get enough fiber in him.

  • the pancakes look delicious but is there something you can replace the coconut flour with? I’m allergic to coconuts:( if there’s a good alternative to coconut oil too that’d be great to know.:)

  • so cool. I’m finding something in every box that I want to make. tonight I bought stuff for the slow cooker chicken and a few of the salads…wish I had watched this one first cause the cucumber salad looks delicious.

  • hummm…we have have chocolate protein powder that might work in the muffins. Thinking of my difficult eater, hate the word picky for my autistic? son.

  • I just tried the muffins and got so frustrated:/ My blender didn’t seem to be powerful enough, so I had to resort to adding some milk just to get the concrete unstuck at the bottom of the blender. Just popped them in the oven. I hope they still work out with the added milk!

  • If you want a great veggie salad for your Bento Box series, try my Greek salad. My mom’s been making it for special occasions since I was a kid. And now I make it and it’s always a hit, even to people who don’t particularly like vegetables. All it consists of is tomatoes, cucumbers, red onions, red bell peppers (or whatever color you’d prefer. Red’s my personal favorite), cauliflower, feta cheese, kalamata olives, and any Greek vinaigrette. My mom always made the dressing from scratch, but I just buy it. It’s up to you. Just mix everything in a bowl and it’s done! The quantities are completely up to you. Just make it how you like, there’s really no recipe, lol. But it’s the best Greek salad you’ll ever eat! And it just gets better as the days go on and everything soaks into the veggies. So yummy! Anyway, I thought it’d make a great (and healthy!) Bento element.:-D LOVE your channel! <3

  • I am loving the series and all these recipes look great! I’m not sure I would have paired the things together in todays bento, but I would definitely try all of it!

  • loving the series, but this box is just too expensive, ridiculously expensive and the circular container doesn’t even come with it =/ that tiny circle container is also ridiculously expensive too.. 41 dollars for the box, not counting shipping and handling =/

    28 dollars for the circular container… but it comes with 3 of them =/ still


  • the pomegranate spinach salad is going on my “to try” list:) (which is not an actual list, so I hope I don’t forget to actually try it… ).

  • I just made this since I had a lot of carrots to eat up and it’s delicious! I used tahini instead of olive oil in the dressing (I don’t use oil) and it turned out great! I don’t see the written recipe so I guessed on the measurements. I think I went a little heavy on the balsamic but it’s still good. Thank you!

  • Looks great! I have made a variation of this salad. I’ve added peanut butter instead of olive oil and I added a few peanuts on top for extra crunch. I suppose any nut butter would work with the orange. I have also tried the carrot with grapefruit but needed a touch of stevia. Thanks for sharing the video! ♥️

  • blender muffinsfor me it was way too much water, I remade them with about a cup and a fourth and it worked…could be the density of my oats or the weather or whatever, but I needed less water

  • omg defintely going to try out those delicious muffins!!!!! love that they are vegan ;))
    also I would love to see some more vlog style videos like you used to make! The what I eat in a day videos or other types of videos! (u won’t have to do as much editing as you do to make these amazing videos lol) but maybe you should wait to do it after this series because you got a lot on your plate haha

  • I got a square monbento box for Christmas! Thank you for the adult healthy yummy ideas. I’ve been struggling at work and with fast food

  • your recipes are great, but can i just say how much i LOVE your editing? it’s so smooth and appealing while still being very professional and to-the-point. the editing and the fact that the background music is noticeable but not obtrusive makes absorbing the information you present really easy!

  • For the muffins, is it baking soda or baking powder? The video says powder but the description says soda. I used baking soda when I made them because of the recipe but they don’t seem to look like your muffins so now I’m thinking its powder…

  • omg I am loving this series you are doing. I am always looking for healthy lunch ideas. Your videos inspire me to really stay on track with my weight loss journey

  • I love these videos! So nicely done! The only thing is that I find there’s almost always not enough protein here. Real Japanese Bento seems to be much more balanced more protein (always fish, or chicken or eggs), much less sugary things (not both a muffin and pancakes, AND dried fruit) and much more vegetables and legumes. But nice work anyway! I love the editing!

  • I bought your Bento box book today. Now I need to get the Bento box. I love the book. Looks well arranged and easy to follow. The layout is very nice as well. Thank you for all of your videos they do help.

  • can you meal prep and freeze bento boxes? I really like this idea since i normally need all my meals on the go and don’t have time to prep.

  • My kids are going to love helping to make & eat those muffins! I made the meatless meatballs from bento #1. They were so delicious! (and easy!!!). I had them for dinner one night and lunch the next day. Thanks.

  • Thanks, for making these. I love them so much, I really appreciate all of your hard work and everyone else’s hard work to help you with these videos. You are GREAT!<3

  • I love these videos…and the time you put it them, wow! You are so creative with the ideas here! Actually all your vids are creative..

  • I can’t take it! SO GOOD! You could open a national chain for a Mind Over Munch drive through bento restaurant or Mind Over Munch Bento Truck!! LOVE this!

  • Wrapping the candied slices first then cooking them seems like a better idea, they come out all sticky and glistening! The first batch looked a little dry, although still very pretty, but the second method they came out shiny! Thanks for the tips, This is an alternative to a little fondant carrot on the top! TY