Skip to main content

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

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.

You might also like...

Recipes A to Z (without photos)

Tuna Pasta Salad
Bowl of macaroni noodles with tuna and vegetable cubes.

Tuna Pasta Salad

A perfect dish for any gathering, with macaroni, fresh veggies and a creamy dressing.
Prepare:
5 minutes
Cook:
10 minutes
Makes:
6 cups
Atole
cup of atole

Atole

This version of a traditional Mexican drink made with corn flour is warm and satisfying.
Prepare:
5 minutes
Cook:
30 to 40 minutes
Makes:
2 servings
Fruit Cooler
Frothy pink fruit drink with a straw.

Fruit Cooler

Use your favorite fruit to make this sweet and refreshing drink to make on a hot summer day with your favorite fruit.
Prepare:
5 minutes
Makes:
4 cups
Master Mix
Glass jar labeled Master Mix with a flour-based baking mix.

Master Mix

Make your own baking mix to have on hand for quick biscuits, pancakes and other recipes.
Prepare:
10 minutes
Makes:
10 cups
Stovetop Quinoa
Bowls of cooked quinoa.

Stovetop Quinoa

This grain-like seed is quick to cook and has an earthy flavor that goes well in salads, soups and stews.
Prepare:
5 minutes
Cook:
25 minutes
Makes:
3 cups
Celery Stir-Fry
Photo of Celery Stir-Fry

Celery Stir-Fry

This flavorful side dish of tender celery is a quick and simple addition to any meal.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
4 cups
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.