This flavorful, sweet and savory side dish is great for make-ahead meals!
Carrot Ginger Salad
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
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- In a medium bowl, combine carrot, pepper, raisins and cashews.
- In a small bowl or jar with a tight lid, mix or shake together the dressing ingredients.
- Add the salad dressing to vegetable mixture and stir to mix.
- Refrigerate for a few hours to blend flavors.
- 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.
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Comments
I made this recipe subbing parsnip for half of the carrot. It added some 'herbal notes' that were pleasant.
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.
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.
Very tasty recipe and easy to prepare with ingredients we almost always have on hand.
This recipe tastes even better the next day! When I make it again, I think I will double the recipe so I have leftovers.