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Carrot Ginger Salad


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.
Cooking for a Crowd

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Image of Carrot Ginger Salad
Prep time: 20 minutes
Chill time: 2 to 3 hours
Makes: 2 cups
Nutrition Facts: View Label


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 seeds
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


  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.


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.

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