Carrot Ginger Salad
Notes
Cooking for a Crowd
Recipe 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.
Ingredients
SALAD
2 cups shredded carrots (about 4 medium carrots)
¼ cup fine chopped bell pepper
¼ cup raisins or dried cranberries
¼ cup unsalted cashews or sunflower seeds
DRESSING
¼ cup orange juice (juice from 1/2 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
- 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.
Comment
This recipe tastes even better the next day! When I make it again, I think I will double the recipe so I have leftovers.
Very tasty recipe and easy to prepare with ingredients we almost always have on hand.
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.
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 recipe subbing parsnip for half of the carrot. It added some 'herbal notes' that were pleasant.