Maria’s Best Carrot Salad

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Maria’s Best Carrot Salad is a healthy salad made with fresh carrots boiled until they are tender to the bite, then tossed with a garlicky sweet-tangy vinaigrette.  Simple and positively delicious, Maria’s best carrot salad is so different and so amazing, it will get rid of all the notions of this so-called “boring” vegetable.

 

What makes Maria’s Best Carrot Salad so good?

The garlic along with oregano gives a distinctive but subtle favor, creating a reaction to ask, “what’s in this salad?” And the longer the carrot salad sits and marinates, the better the vinaigrette will infuse its flavors into the carrots themselves, making them taste AMAZING!!

I make this carrot salad all year long, and even though this recipe is an old one, I finally got around to taking new photos, to give it a fresh look.

This happens to be our mom’s recipe and we think it’s the BEST Carrot Salad in the WORLD!! 

We named it after her, Maria’s Best Carrot Salad because we know it is truly the best carrot salad!  And once you try her recipe, there is no doubt in our minds, you will feel the same way as we do!

 

 

 

 

 To Make Maria’s Best Carrot Salad!

1.   Depending on how many servings you will need, 1 or 2 (16-ounce) packages of fresh organic carrots. 

2.   Peel and cut the carrots into 2 or 3-inch sticks, similar to the size of French-fries.  

3.   The carrots are quickly boiled for a few minutes until al-dente and tender to the bite. 

4.   Then toss them with her simple vinaigrette, and set the carrot salad aside to marinate for a while. 

 

Cook’s Notes and Tips for Success!

• Mom prefers to use only fresh carrots.  There’s nothing like using fresh vegetables. 

• If you are short for time, you can use frozen pre-cut carrots with this recipe.  You will need to remember to “undercook them a little” and rinse under cold water to stop the cooking process. 

• DO NOT over-cook the carrots (fresh or frozen), they will lose their flavor, become soggy, and they won’t taste good. 

• You can make this carrot salad up to 2 days ahead, then allow it to sit out on the counter for at least 1/2 hour before serving.  

• Keep in mind, the carrots will absorb some of the vinaigrette, therefore, it’s best to toss them and taste one last time before serving and adjust the seasonings, and maybe add in a little more vinegar and olive oil, if needed.  

• BEST served chilled or at room temperature. 

 

Mom has been making this classic Neapolitan carrot salad forever, aka “insalata di carrote” as long as we can remember.  She made it weekly for our Dad; it was his absolute favorite salad.

Now, every time we make it, we honor our Dad. 

 

Maria’s Best Carrot Salad always brings a bright color, along with the refreshing taste of carrots to the table.  They’re neither bland nor boring.  

Just a simple recipe to use your fresh carrots in a salad!  And getting your family to eating more of them!

ENJOY!! 

 

 

 

 

 

 *Full recipe card below! 

Ingredients you will need to make Maria’s Best Carrot Salad:

• 1 pound bag of fresh carrots, (about 10-12 small carrots)

• 1/4 cup extra virgin olive oil

• 4 Tbsp. white balsamic vinegar

• 1/8 tsp. dried oregano

• 2 garlic cloves – minced

• pinch of organic ground cayenne pepper or red pepper flakes

• salt & fresh ground pepper, to taste

 

Directions to Make Maria’s Best Carrot Salad:

1.  Peel carrots and cut into rectangular sticks, about 2 inches in length.  Place carrots in a medium pot of water, and bring water to a boil.  Add a pinch of salt and boil the carrots for a few minutes, about 3 to 4 minutes, until the carrot is tender to the bite. Do not overcook the carrots, they should be crisp and tender.

2.  Drain, and quickly blanch them in ice-cold water for a few seconds to stop the cooking.  Place the carrots into a colander and allow them to drain well.  Run them under cold running water for a few minutes to stop the cooking.

3.  Place them into your salad bowl or platter, drizzle with olive oil, white balsamic vinegar, add fresh minced garlic and salt and pepper to taste. Gently toss the carrots, until well combined.  Cover and set the salad aside at room temperature to marinate, at least one hour before serving.

4.  Before serving them, I always recommend to taste the carrots once more, they may need a little extra olive oil and vinegar since the carrots will absorb some of the vinaigrette while it sits and marinates.
Best served cool or at room temperature.

Serves 6 to 8

 

MORE TASTY Recipes for Carrots!

• Green Beans and Carrot Salad – Italian Style!   

• Carrot and Spinach Dip 

• Maple Glazed Carrots

• Spicy Carrot Soup with a Kick!

 

Yield: 6 to 8

Maria's Best Carrot Salad

Print

Mom's Best Carrot Salad is made with fresh carrots and marinated with a delicious vinaigrette. These ingredients make a vibrant and delicious carrot salad with texture, enticing flavors and get rid of all the notions of the so-called "boring" vegetable.

Prep Time 10 minutes

Cook Time 4 minutes

Total Time 14 minutes

Ingredients

• 1 pound bag of fresh carrots, (about 10-12 small carrots)
• 1/4 cup extra virgin olive oil
• 4 Tbsp. white balsamic vinegar
• 1/8 tsp. dried oregano
• 2 garlic cloves - minced
• pinch of organic ground cayenne pepper or red pepper flakes
• salt & fresh ground pepper, to taste

Instructions

1. Peel carrots and cut into rectangular sticks, about 2 inches in length. Place carrots in a medium pot of water, and bring water to a boil. Add a pinch of salt and boil the carrots for a few minutes, about 3 to 4 minutes, until the carrot is tender to the bite. Do not overcook the carrots, they should be crisp and tender.
2. Drain, and quickly blanch them in ice-cold water for a few seconds to stop the cooking. Place the carrots into a colander and allow them to drain well.
3. Place them into your salad bowl or platter, drizzle with olive oil, white balsamic vinegar, add fresh minced garlic and salt and pepper to taste. Gently toss the carrots, until well combined. Cover and set the salad aside at room temperature to marinate, at least one hour before serving.
4. Before serving them, I always recommend to taste the carrots once more, they may need a little extra olive oil and vinegar since the carrots will absorb some of the vinaigrette while it sits and marinates.
5. Best served cool or at room temperature.
6. Serves 6 to 8

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Anna and Liz