Fresh Ginger Carrot Salad Food

FRESH GINGER CARROT SALAD

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.

CARROT AND CRANBERRY SALAD WITH FRESH GINGER DRESSING

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.

GINGERED CARROT SALAD

Steps:

• Place carrot, jicama, scallion and ginger in a bowl and mix well.
• Beat vegetable oil and vinegar together. Beat in sesame oil. Pour dressing over carrot mixture and season with salt and pepper. Allow to marinate several hours before serving. Serve plain or on a bed of lettuce.

GINGER SALAD

Steps:

• In a blender on high speed, combine mustard, lemon juice, vinegar, and ginger for just a few seconds until smooth. Then turn the blender to a lower speed and slowly pour the oil in a continuous stream. Season with salt and pepper, to taste.
• Place shredded lettuce piled high in the center of a bowl with edges. Add dressing to lettuce and toss. Sprinkle parsley around the edges of the bowl and garnish with a lemon slice.

CARROT GINGER DRESSING

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.

CARROT-CRAISIN SALAD WITH GINGER

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.

CRUNCHY GREENS WITH CARROT-GINGER DRESSING

Steps:

• Make the dressing: In a food processor, purée the carrot, ginger, olive oil, rice vinegar, soy sauce, sugar, onion powder, a pinch of salt and 1 tablespoon cold water until as smooth as possible, 1 to 2 minutes.
• Dress the salad: Place the lettuce leaves in a large serving bowl. Add a couple of tablespoons of the dressing and toss, then add more as needed to evenly coat. The salad should be lightly dressed, not drowned; don't use every drop of dressing if you don't need to. Taste for seasoning, adjusting with more salt as desired. Top the salad with the mint leaves and serve immediately.

CUCUMBER, CARROT, AND GINGER SALAD

Steps:

• Peel cucumber and slice in half lengthwise. Scoop out the seeds and cut into 1/8-inch thick slices. Transfer to a medium bowl with carrots.
• Mix vinegar, sugar, ginger, and salt in a small bowl until well combined. Pour over cucumber-carrot mixture; toss to coat. Refrigerate for 1 to 2 hours before serving.

CARROT RIBBON SALAD WITH GINGER, PARSLEY, AND DATES

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.

SALAD WITH CARROT-GINGER DRESSING

Steps:

• Place carrot in a blender along with ginger, rice vinegar, soy sauce, and 1 tablespoon water; blend on high speed until carrot is pureed. With the motor running, add oil in a steady stream, blending until incorporated.
• Divide lettuce among four serving plates, and drizzle with dressing. Serve immediately.

GINGER-GLAZED CARROTS

Steps:

• Combine carrots, honey, ginger, garlic, salt, and pepper in a saucepan over medium heat; stir until carrots are coated with honey. Cook until simmering, about 5 minutes. Reduce heat to low, cover, and steam carrots until tender, 10 to 15 minutes.