Carrotandgingersalad Recipes
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.
GINGERY CARROT SALAD
A refreshing change of pace. I am always looking for salads that get better when they are in the fridge for a few days.
Provided by LAKEGRAN65
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time P1DT22m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of water to boil. Add carrots, and continue to boil until just tender, about 2 minutes. Rinse with cold water, drain well, and set aside.
- In a large bowl, whisk together the vinegar, olive oil, Splenda, and garlic. Season with cumin, cinnamon, ginger, salt, and cayenne pepper. Stir in carrots and raisins, and toss with dressing. Cover, and refrigerate at least 4 hours.
Nutrition Facts : Calories 136.1 calories, Carbohydrate 26.4 g, Fat 3.8 g, Fiber 4.4 g, Protein 1.6 g, SaturatedFat 0.5 g, Sodium 97.7 mg, Sugar 16.2 g
BEET, CARROT, AND GINGER SALAD
This carrot and beet ribbons salad is super colorful, and you will want the lovely ginger lime honey mustard salad dressing to go with all kinds of salad.
Provided by Anita Jacobson
Categories Salad
Time 30m
Number Of Ingredients 12
Steps:
- Place carrot ribbons, beet ribbons, sliced shallots, and raisins in a mixing bowl.
- Sprinkle with salt and pepper. Add olive oil, grated ginger, lime juice, honey, and mustard. Toss and adjust the taste as needed.
- Toss in the chopped lemon basil and serve immediately.
CUCUMBER, CARROT, AND GINGER SALAD
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
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
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-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.
KETO MOCK POTATO SALAD
The flavor of tangy pickles and spice of paprika makes this Keto Mock Potato Salad so delicious! It is perfect for Paleo, Low Carb, Ketogenic, Whole 30 and sugar free dieters!
Provided by Caitlin Weeks
Categories Side Dish
Time 25m
Number Of Ingredients 9
Steps:
- Place a pot filled with water and a generous pinch of salt over high heat.
- When it boils, add the florets and cook until aldente (cooked but still firm).
- Strain the cauliflower and place it on a platter lined with paper towels to cool off and drain.
- In another bowl add the salt, pepper, paprika, pickles, mustard, eggs, mayo and parsley and mix until combined.
- When the cauliflower is cool, add it to the mayonnaise mixture and stir until well mixed. Place the mock potato salad in the refrigerator and let it chill for an hour.
- Serve and enjoy.
Nutrition Facts : ServingSize 8 servings, Calories 117 kcal, Carbohydrate 9.4 g, Protein 4.7 g, Fat 7.4 g, SaturatedFat 1.5 g, Cholesterol 86 mg, Sodium 1194 mg, Fiber 2.9 g, Sugar 3.5 g
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- Make the dressing and roast the chickpeas: Preheat the oven to 400°F and line a large baking sheet with parchment paper. Toss the chickpeas with a drizzle of olive oil and sprinkle with pinches of salt and pepper. Place the carrot pieces for the dressing in their own corner on the baking sheet to roast alongside the chickpeas. Roast for 25 to minutes, or until the chickpeas are browned and crisp and the carrots are soft. Set the roasted chickpeas aside. Transfer the carrots to a blender and add the water, olive oil, rice vinegar, ginger, and salt. Blend the dressing until smooth and chill in the fridge until ready to use.
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