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. In a medium bowl, combine carrot, pepper, raisins and cashews.
  3. In a small bowl or jar with a tight lid, mix or shake together the dressing ingredients.
  4. Add the salad dressing to vegetable mixture and stir to mix.
  5. Refrigerate for a few hours to blend flavors.
  6. 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)

Spinach and Black Bean Enchiladas
Casserole dish with tortillas filled with a bean, corn and spinach mix with red sauce.

Spinach and Black Bean Enchiladas

A tasty combination of black beans and veggies wrapped in tender tortillas, covered in a flavorful tomato sauce, and topped with creamy mozzarella cheese.
Prepare:
15 minutes
Cook:
20 minutes
Makes:
8 enchiladas
Low-Fat Tartar Sauce
Small bowl of tartar sauce with a vegetable patty.

Low-Fat Tartar Sauce

A healthy homemade tartar sauce with fresh herbs and tangy mustard, perfect to serve with seafood.
Prepare:
5 minutes
Makes:
½ cup
Great Gazpacho Soup
Small bowl of tomato based chunky vegetable soup.

Great Gazpacho Soup

Homemade tomato-based chilled soup with hints of lemon and garlic.
Prepare:
10 minutes
Makes:
4 cups
Strawberry Salsa
Bowl of bright green and red Strawberry Salsa served with tortilla chips.

Strawberry Salsa

A colorful salsa with sweet strawberries, tangy citrus, and a little bit of spice!
Prepare:
20 minutes
Makes:
2 cups
Cheesy Potato Soup
Photo of Cheesy Potato Soup

Cheesy Potato Soup

This one-pot soup is creamy, cheesy, comforting and perfect on a cold day.
Prepare:
10 minutes
Cook:
45 minutes
Makes:
6 Cups
Quinoa Salad
Bowl of quinoa with a colorful vegetable mix.

Quinoa Salad

Quick and healthy quinoa salad made with fresh vegetables and a tangy garlic dressing.
Prepare:
15 minutes
Cook:
15 minutes
Makes:
6 cups
Was this page helpful to you?