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Asian Carrot Salad

NotesCooking for a Crowd?

Recipe Notes

  • Honey is not recommended for children under 1 year old.



    Recipe adapted from Nutrition Matters.

Click a link below if you need a version of this recipe that serves:  

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Ingredients

SALAD
2 cups
shredded carrots (about 4 medium carrots)
1⁄4 cup
fine chopped green or red bell pepper
1⁄4 cup
raisins or craisins
1⁄4 cup
unsalted cashews or sunflower seeds
ASIAN DRESSING
1⁄4 cup
orange juice (juice from 1/2 orange)
1 Tablespoon
vegetable oil or olive oil
1 Tablespoon
low sodium soy sauce
1⁄8 teaspoon
ground ginger
1⁄8 teaspoon
garlic powder
1 teaspoon
honey or sugar

Directions

  1. Combine carrots, peppers, raisins and sunflower seeds in a bowl.
  2. Combine orange juice, vegetable oil, soy sauce, ground ginger, garlic powder and honey or sugar in a jar. Cover and shake to blend.
  3. Add the oriental salad dressing or your favorite salad dressing. Stir to blend.
  4. Refrigerate for a few hours to blend flavors.
  5. Refrigerate leftovers within 2 hours.

Notes

  • Honey is not recommended for children under 1 year old.



    Recipe adapted from Nutrition Matters.
Image of Asian Carrot Salad
Prep time: 20 minutes
Makes: 2 cups
Nutrition Facts: View Label
Last updated: 01/30/19

4 Comments for "Asian Carrot Salad"

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 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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