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Carrot Ginger Salad

This flavorful, sweet and savory side dish is great for make-ahead meals!
Cooking for a Crowd

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Photo of Carrot Ginger Salad
Prep time: 20 minutes
Chill time: 2 to 3 hours
Makes: 2 cups
Nutrition Facts: View label

Ingredients

SALAD
2 cups shredded carrots (about 4 medium carrots)
¼ cup finely chopped bell pepper
¼ cup raisins or dried cranberries
¼ cup unsalted cashews or sunflower seed kernels
 
DRESSING
¼ cup orange juice (juice from ½ orange)
1 Tablespoon vegetable oil 
1 Tablespoon low-sodium soy sauce
⅛ teaspoon ground ginger
⅛ teaspoon garlic powder or 1 small clove of garlic, minced
1 teaspoon sugar or honey

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. In a medium bowl, combine carrot, pepper, raisins and cashews.
  4. In a small bowl or jar with a tight lid, mix or shake together the dressing ingredients.
  5. Add the salad dressing to vegetable mixture and stir to mix.
  6. Refrigerate for a few hours to blend flavors.
  7. Refrigerate leftovers within 2 hours.

Notes

  • Honey is not recommended for children under 1 year old.
  • In a hurry? Use 6 Tablespoons of your favorite salad dressing

Recipe adapted from Nutrition Matters.

Comments

Submitted by walscaro on Fri, 10/23/2020 - 10:58

I made this recipe subbing parsnip for half of the carrot. It added some 'herbal notes' that were pleasant.

Submitted by eddiecanis on Wed, 05/17/2017 - 19:19

Really wish i pay more atttenion to the Photo,  I used the finest grate i had and kind of have asian carrot mush.  It is still tasty though.  I also did not have a Jar but i did have a protien shake mixer. Looking foward to leftover for lunch. 

Submitted by mandy.hatfield@... on Mon, 04/27/2015 - 15:45

I made this for my family this weekend and my dad asked me why I didn't make more. He loved it and it looks like everyone else did too.

Submitted by LavenderLady on Thu, 03/19/2015 - 09:49

Very tasty recipe and easy to prepare with ingredients we almost always have on hand. 
 

Submitted by veithr (not verified) on Wed, 03/04/2015 - 08:19

This recipe tastes even better the next day! When I make it again, I think I will double the recipe so I have leftovers.

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