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 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-CRAISIN SALAD WITH GINGER
This is a quick, easy salad. A bit of a twist on the normal carrot-raisin salad usually made with mayo.
Provided by Miss Erin C.
Categories Fruit
Time 15m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, cover Craisins with hot water and set aside.
- In medium sized bowl, mix yogurt, honey, lemon zest, lemon juice and ginger Add carrots.
- Drain Craisins and add.
- Stir to combine.
Nutrition Facts : Calories 180.2, Fat 1.7, SaturatedFat 0.7, Cholesterol 4, Sodium 103.6, Carbohydrate 42.9, Fiber 5.3, Sugar 31.4, Protein 2.3
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.
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.
THAI CHICKEN WITH CARROT-GINGER SALAD
This creamy, spicy chicken soup is reminiscent of tom ka gai but a bit heartier due to the addition of rice noodles. In lieu of lemongrass, makrut lime leaves, galangal and chiles, green curry paste is used to flavor the coconut milk-infused broth.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Place a rack in a roasting pan. Mix the butter, chopped garlic, curry paste, 3 teaspoons ginger, the zest of 2 limes and the juice of 1 lime in a bowl.
- Season the chicken with salt. Loosen the skin and rub the curry butter underneath. Place skin-side up on the rack and pour about 1/2 cup water into the pan. Roast until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
- Meanwhile, mix the crushed garlic with the remaining 1 teaspoon ginger, the zest of 1 lime and juice of 2 limes. Whisk in the vegetable oil. Shave the carrots into ribbons with a vegetable peeler and toss with the dressing. Add the cilantro and 1/2 teaspoon salt and toss. Serve the chicken with the carrot-ginger salad.
Nutrition Facts : Calories 407, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 126 milligrams, Sodium 235 milligrams, Carbohydrate 16 grams, Fiber 4 grams, Protein 41 grams
GINGERED CARROTS
I first made this original recipe about 40 years ago, and it hasn't failed me yet. The thing I like about the dish is that it isn't plain. The flavorings dress up an "ordinary" vegetable, and put some real zip in any meal! This is an easy, quick dish to make, and it adds a splash of color to your table.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, cook carrots in a small amount of water until almost tender; drain. Add the butter, sugar and ginger; cook over low heat until carrots are heated through and evenly coated with butter mixture. Sprinkle with parsley.
Nutrition Facts : Calories 107 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 94mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
CARROT AND CRANBERRY SALAD WITH FRESH GINGER DRESSING
Provided by Amelia Saltsman
Categories Salad Blender Thanksgiving Quick & Easy Low Cal Dinner Cranberry Carrot Family Reunion Potluck Bon Appétit Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Cut tops off onions. Cut tops lengthwise into thin strips; cut strips into 2-inch pieces. Chop half of onion bottoms. Place remaining bottoms in blender; add vinegar and ginger. Puree, occasionally scraping down sides of blender jar. Strain puree into measuring cup, pressing enough solids through to yield 1/2 cup dressing; season with pepper.
- Place carrots and cranberries in large bowl. Add onion tops and bottoms. Toss with enough dressing to coat.
MARINATED CARROT SALAD WITH GINGER & SESAME OIL
Make and share this Marinated Carrot Salad With Ginger & Sesame Oil recipe from Food.com.
Provided by Sharon123
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, toss the shredded carrots with the garlic, vingear, 1/2 cup of the cilantro and 1/4 cup of the grapeseed or olive oil. Season the carrots with salt and pepper. Let the carrots stand for 15 minutes; drain.
- 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 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. Enjoy!
Nutrition Facts : Calories 227.3, Fat 21.1, SaturatedFat 2.2, Cholesterol 1.3, Sodium 92.3, Carbohydrate 9.9, Fiber 2.3, Sugar 4.3, Protein 1
CARROT RIBBON SALAD WITH GINGER, PARSLEY, AND DATES
This salad evolved from my father's favorite road-trip snack-carrot sticks with roasted almonds, lemon juice, and salt. I've punched it up with fresh ginger, lots of parsley, and dates.
Provided by Antoni Porowski
Categories Salad Side Appetizer Carrot Date Ginger Parsley Almond Vegetarian
Yield 4 servings
Number Of Ingredients 9
Steps:
- Using a vegetable peeler, shave the carrots into long, thin slices, watching out for your fingers. Soak, along with any remaining carrot nubs, in a bowl of ice water until the slices curl, about 15 minutes. Drain and pat dry.
- In a large salad bowl, whisk together the oil, lemon juice, ginger, honey, and ⅛ teaspoon salt. Add the carrots, parsley, half the almonds, and half the dates and toss to combine. Adjust the salt to taste.
- Top the salad with the remaining almonds and dates and serve.
CARROT AND BEET SALAD WITH GINGER VINAIGRETTE
Categories Salad Ginger Appetizer Side Vegetarian Quick & Easy Dinner Lunch Vinegar Beet Carrot Spring Shallot Gourmet Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 11
Steps:
- In a blender purée shallot, ginger, and garlic with rice vinegar, soy sauce, sesame oil, and Tabasco. With motor running add olive oil in a stream and blend until smooth.
- In separate bowls toss carrots with half of the dressing and beets with remaining half. Divide carrot salad and beet salad among 6 plates and garnish with spinach leaves.
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- 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.
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