ICEBERG LETTUCE WITH CARROT GINGER SOY DRESSING WITH CILANTRO AND RED THAI CHILES
Steps:
- Combine the carrots, ginger, shallots, soy sauce, vinegar, water, sugar, and vegetable oil in a blender and puree until dressing becomes a slightly thick sauce. Season with the salt.
- Break the Iceberg wedges a bit to open them up and pour the dressing over top. Finish with cilantro and chile.
CARROT GINGER DRESSING
What makes the salad dressing often served in sushi restaurants so delicious? The orange gives away the carrots, but everything else is blended into a smooth, tangy and well-balanced vinaigrette. Apple is used as an unexpected natural sweetener and miso adds a salty complexity. Be sure to find white miso; it is subtly sweet and mellow compared to other varieties and won't affect the color of your dressing.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield about 1 1/4 cups
Number Of Ingredients 8
Steps:
- Add the carrot, apple, ginger, garlic, miso, rice vinegar, sesame oil, 1 teaspoon salt and 1/4 teaspoon pepper to a blender. Puree until smooth. (If necessary, stop the blender and scrape down the sides with a rubber spatula to help the ingredients blend completely.) Season to taste with salt and pepper.
- Use immediately or transfer to an airtight container and refrigerate for up to 7 days.
FRESH GINGER CARROT SALAD
I created this salad as an alternative to the mayonnaise, raisin and carrot salad my mom used to make. I had some leftover ginger and really liked the fresh taste. I have a sweet tooth, and this salad satisfies it! -Lauri Cherian, Scott Depot, West Virginia
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Drain crushed pineapple, reserving 3 tablespoons juice. In a bowl, combine the pineapple, carrots, raisins, coconut and walnuts. Combine the yogurt, ginger and reserved pineapple juice. Pour dressing over carrot mixture; toss gently to coat. Refrigerate for at least 1 hour.
Nutrition Facts : Calories 291 calories, Fat 11g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 112mg sodium, Carbohydrate 49g carbohydrate (37g sugars, Fiber 4g fiber), Protein 6g protein.
CARROT SALAD WITH LIME AND CILANTRO
Categories Salad Vegetable Side No-Cook Low Fat Vegetarian Quick & Easy Lime Healthy Raw Cilantro Gourmet Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- Finely shred carrots and in a bowl toss together with remaining ingredients and salt and pepper to taste. Serve salad garnished with cilantro.
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CARROT-GINGER SALAD RECIPE | MYRECIPES
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5/5 (5)Total Time 1 hr 5 minsServings 10Calories 200 per serving
- Make salad: Place almonds in a skillet over medium heat. Cook, stirring often, until light golden, 7 to 10 minutes. Pour into a bowl and let cool. Put raisins and cranberries in a small bowl, cover with boiling water and allow to steep for 15 minutes. Drain. Transfer to a large bowl and toss with carrots.
- Make dressing: In a small bowl, whisk together all ingredients. Add to bowl with carrot mixture and toss to evenly coat vegetables with dressing. Cover and chill for 30 minutes. Just before serving, toss in almonds.
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4.6/5 (5)Total Time 15 minsCategory SaladCalories 155 per serving
- In a small bowl or jar, whisk together the oil, soy sauce, lime juice, brown sugar, sesame oil, garlic, ginger, and crushed red pepper flakes. Set aside.
- In a medium bowl, add the shredded carrots, red pepper, cilantro, scallions, and peanuts or cashews. Drizzle the salad with the dressing and toss with tongs until salad is well coated. Season with salt and pepper, to taste. Garnish with sesame seeds and fresh cilantro. Serve immediately.
MARINATED CARROT SALAD WITH GINGER AND SESAME OIL
From foodandwine.com
4/5 (638)Total Time 25 minsAuthor Laurent Tourondel
- In a medium bowl, toss the shredded carrots with the garlic, vinegar, 1/2 cup of the cilantro and 1/4 cup of the grapeseed oil. Season the carrots with salt and pepper. Let the carrots stand for 15 minutes; drain well.
- Meanwhile, in a small saucepan, boil the carrot juice over moderate heat until it is reduced by half, about 5 minutes. Let the reduced carrot juice cool slightly, then transfer to a bowl. Whisk in the mayonnaise, sesame oil, ginger juice and the remaining 1/4 cup of grapeseed oil. Season the carrot dressing generously with salt and pepper.
- Add the carrot dressing and the remaining 1/2 cup of cilantro to the carrots and toss the salad well. Transfer to a shallow bowl and serve immediately.
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