Welcome | What is a Kumquat? | How to Use Kumquats | Kumquat Recipes | Kumquats & Gift Boxes | Wholesale | Contact Us

Kumquat Recipe 022 - Carrot Salad with Kumquats

PHOTO:    Send us your photo

    
Katy Kumquat
 

 

 

INGREDIENTS:

2 pounds carrots (peeled and trimmed weight--2 pounds unpeeled, 10 carrots), peeled, coarsely grated (about 7 cups)
6 green onions, chopped (8 if small)
3 tablespoons minced fresh parsley
16 kumquats, quartered lengthwise, seeded, sliced 1/8" crosswise
3 tablespoons white wine vinegar
1 tablespoon grated lemon peel
2 teaspoons Dijon mustard
teaspoon sweet paprika
cup olive oil
Salt and pepper to taste
8 whole red cabbage leaves

DIRECTIONS:

1.  Mix carrots, green onions, parsley and kumquats in large bowl to blend.

2.  Whisk vinegar, lemon peel mustard and paprika in small bowl to blend.

3.  Gradually whisk in oil. (Or, use blender to mix and add oil.)

4.  Season to taste with salt and pepper. Pour dressing over carrot mixture. Toss to coat evenly.

5.  Cover and refrigerate at least 2 hours. (Can be prepared 8 hours ahead. Keep refrigerated.

6.  Let stand 1 hour at room temperature before serving.)

7.  Spoon salad into cabbage leaves; arrange on individual serving plates or all on platter and serve.

8 Servings. Per serving: 200 calories.

SUBMITTED BY:   Jim Ozark                   PHOTO BY:   

 

 Copyright  2003. All Rights Reserved.   Kumquat Growers, Inc. 31647 Gude Rd. Dade City, Florida 33525 
www.kumquatgrowers.com email: info@kumquatgrowers.com
Page updated:  05/17/2008