CARROT SALAD WITH GINGER
Quick and easy gingered carrot salad. I think it tastes best after 24 hours.
Provided by Anne
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 40m
Yield 10
Number Of Ingredients 4
Steps:
- Mix carrots, raisins, orange juice, and candied ginger together in a large bowl. Cover the bowl with plastic wrap and refrigerate until flavors blend, 30 minutes to overnight.
Nutrition Facts : Calories 71.8 calories, Carbohydrate 18.3 g, Fat 0.2 g, Fiber 1.8 g, Protein 0.9 g, Sodium 33.4 mg, Sugar 12 g
CARROT AND GINGER SALAD
Make and share this Carrot and Ginger Salad recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put a little water into a kettle and put it on to boil.
- Put the sultanas into a small bowl, then cover them with boiling water and set them aside.
- To make the citrus dressing, peel and finely grate the ginger into a small mixing bowl.
- Finely grate half the rind from the lemon and then from the orange into the bowl.
- Squeese the juice from half of the lemon and then from half of the orange and add it to the ginger in the mixing bowl.
- Stir in the sour cream or yogurt and set the dressing aside.
- Peel the carrots and grate them into a serving bowl, then drain the sultanas and add them.
- Stir the dressing into the carrots and sultana mixture, then season with salt and add honey or sugar to taste.
- Finally, stir in the chopped nuts and serve.
Nutrition Facts : Calories 237.3, Fat 12.2, SaturatedFat 4.2, Cholesterol 14.9, Sodium 86.3, Carbohydrate 31.2, Fiber 5.3, Sugar 20.4, Protein 5.6
CARROT-GINGER SALAD
Provided by Robin Miller : Food Network
Categories side-dish
Time 2m
Yield 4 servings
Number Of Ingredients 2
Steps:
- In a small bowl, combine carrots and ginger dressing. Mix well to combine.
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 & CUMIN SALAD
The sweet, fresh flavours of this superhealthy side dish make it the perfect accompaniment to curry
Provided by John Torode
Categories Dinner, Side dish
Time 20m
Number Of Ingredients 8
Steps:
- Combine all the ingredients and season.
Nutrition Facts : Calories 170 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.08 milligram of sodium
SESAME CARROT SALAD
This bright salad gains tons of flavor from fresh ginger and sesame oil.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 6
Steps:
- In a large bowl, combine carrots, sesame seeds, vinegar, oil, and ginger. Season with salt and pepper; toss to combine. Salad can be served immediately or refrigerated up to 2 days and served chilled.
Nutrition Facts : Calories 107 g, Fat 5 g, Protein 2 g
CARROT GINGER DRESSING
Categories Food Processor Ginger No-Cook Quick & Easy Salad Dressing Carrot Shallot Gourmet
Yield Makes about 2 cups
Number Of Ingredients 9
Steps:
- Pulse carrots in a food processor until finely ground (almost puréed). Add chopped ginger, chopped shallots, rice vinegar, soy sauce, sesame oil, and salt and pulse until ginger and shallots are minced. With motor running, add vegetable oil in a slow stream.
- Transfer mixture to a blender. Add 1/4 cup water and blend until smooth, 2 to 3 minutes. Thin dressing with additional water if desired.
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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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