Carrot Ginger Salad Recipes

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CARROT AND GINGER SALAD



Carrot and Ginger Salad image

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

1/2 cup sultana raisin
3/4 lb young carrot
salt
1/2 teaspoon honey or 1/2 teaspoon sugar
1 3/4 ounces pecans or 1 3/4 ounces walnuts
2 inches gingerroot
1 lemon
1 orange
1/2 cup sour cream or 1/2 cup plain yogurt

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



Carrot-Ginger Salad image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 2m

Yield 4 servings

Number Of Ingredients 2

2 cups pre-shredded carrots
3 tablespoons storebought ginger dressing

Steps:

  • In a small bowl, combine carrots and ginger dressing. Mix well to combine.

CARROT GINGER DRESSING



Carrot Ginger Dressing image

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

1 large carrot, peeled and roughly chopped (about 4 ounces)
1/2 red apple, such as Gala, Honeycrisp or Fuji, peeled, cored and roughly chopped (about 3 ounces)
One 1 1/2-inch piece fresh ginger, peeled and roughly chopped
1 clove garlic, peeled
1/4 cup white miso
1/4 cup unseasoned rice vinegar
3 tablespoons toasted sesame oil
Kosher salt and freshly ground black pepper

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 SALAD WITH GINGER



Carrot Salad with Ginger image

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

4 cups shredded carrots
1 cup raisins
¼ cup orange juice
¼ cup shredded candied ginger

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

FRESH GINGER CARROT SALAD



Fresh Ginger Carrot Salad image

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

2 cans (8 ounces each ) unsweetened crushed pineapple, undrained
3-1/2 cups shredded carrots
1 cup raisins
3/4 cup sweetened shredded coconut
1/2 cup chopped walnuts
1-1/2 cups fat-free plain yogurt
2 teaspoons minced fresh gingerroot

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.

GINGERED CARROT SALAD



Gingered Carrot Salad image

Provided by Florence Fabricant

Categories     salads and dressings

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 8

2 cups carrots, grated or shredded
1 cup grated jicama
1/4 cup finely minced scallion
1/2 tablespoon grated fresh ginger
5 tablespoons vegetable oil
4 tablespoons rice vinegar
1 tablespoon Asian sesame oil
Salt and freshly ground black pepper

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.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 14 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 208 milligrams, Sugar 2 grams, TransFat 0 grams

CUCUMBER, CARROT, AND GINGER SALAD



Cucumber, Carrot, and Ginger Salad image

This is a simple and quick salad for cucumber season. It reminds me of those tangy vegetables they serve at many Japanese restaurants. It's hard to beat a fresh salad that has this much flavor and only 6 ingredients!

Provided by Anne Talbot-Kleeman

Time 1h10m

Yield 4

Number Of Ingredients 6

1 large English cucumber
1 cup shredded carrots
2 tablespoons rice wine vinegar
1 teaspoon white sugar
½ teaspoon minced fresh ginger
½ teaspoon salt

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.

Nutrition Facts : Calories 26.8 calories, Carbohydrate 6.1 g, Fat 0.1 g, Fiber 1.8 g, Protein 1.2 g, Sodium 313.8 mg, Sugar 3.5 g

GINGERED CUCUMBER-CARROT SALAD



Gingered Cucumber-Carrot Salad image

"This delicious salad with vegetables and ginger is quick, easy and a little different from the usual tossed greens," promises Alexandra Armitage of Nottingham, New Hampshire.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 8

1 medium cucumber, peeled, halved lengthwise, seeded and thinly sliced
2 small carrots, thinly sliced
2 tablespoons minced fresh parsley
1 tablespoon olive oil
2 teaspoons white balsamic vinegar
3/4 teaspoon minced fresh gingerroot
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a bowl, combine the cucumber, carrots and parsley. In a small bowl, whisk the oil, vinegar, ginger, salt and pepper. Pour over cucumber mixture and toss to coat. Refrigerate until serving. Serve with a slotted spoon.

Nutrition Facts : Calories 95 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 321mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

CARROT-CRAISIN SALAD WITH GINGER



Carrot-Craisin Salad with Ginger image

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

1 cup craisins, dried,sweetened cranberries
1/2 cup plain yogurt
1 -2 tablespoon honey
grated lemon, zest of
1 teaspoon freshly squeezed lemon juice
1 -2 teaspoon peeled, grated fresh ginger
4 cups peeled, grated carrots

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

SALAD WITH CARROT-GINGER DRESSING



Salad with Carrot-Ginger Dressing image

Make your favorite Japanese restaurant-style ginger dressing at home with this easy recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 6

1 head romaine lettuce, cut into bite-size pieces
1 medium carrot, peeled and thinly sliced (to equal 1/2 cup)
1 tablespoon finely grated peeled fresh ginger
3 tablespoons rice vinegar
1 tablespoon soy sauce
3 tablespoons vegetable oil

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.

Nutrition Facts : Calories 125 g, Fat 10 g, Fiber 2 g, Protein 2 g

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