Ginger Carrot And Daikon Salad Recipes

DAIKON-CARROT SALAD

Steps:

• Shave the daikon into ribbons with a vegetable peeler. Toss with 1/4 teaspoon salt in a colander; let drain in the sink, tossing occasionally, about 15 minutes. Meanwhile, shave the carrots into ribbons with the peeler.
• Make the dressing: Whisk the ginger, vinegar, lime juice and 1/2 teaspoon salt in a large bowl. Slowly whisk in the vegetable oil and sesame oil until blended.
• Toast the sesame seeds in a skillet over medium heat, tossing occasionally, until the white seeds are golden, about 5 minutes. Add 1 tablespoon seeds to the dressing.
• Toss the daikon and carrots with the dressing and season with salt. Top with the remaining sesame seeds.

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.

GINGER, CARROT, AND DAIKON SALAD

Steps:

• Place julienned daikon, carrot, and radish in a bowl and toss.
• For the dressing:.
• Place the vinegar, gingerroot, garlic, chile sauce, and cilantro in a small bowl and mix well. Whisk in oil until well blended. Season with soy sauce.
• Pour the dressing over radish mixture and marinate 30 minutes. Serve cold or at room temperature. Enjoy!

GINGER, CARROT, AND DAIKON SALAD

Steps:

• Place julienned daikon, carrot, and radish in a bowl and toss. For the dressing, place vinegar, gingerroot, garlic, chili sauce, and cilantro in a small bowl and mix well. Whisk in oil until well blended. Season with soy sauce. Pour dressing over radish mixture and marinate 30 minutes. Serve cold or at room temperature. Serves four. Per serving: 725 Calories (kcal); 73g Total Fat; (88% calories from fat); 2g Protein; 20g Carbohydrate; 0mg Cholesterol; 58mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 14 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

CARROT SALAD WITH 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.

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.

JAPANESE PICKLED DAIKON AND CARROT SALAD

Steps:

• Peel and finely shred carrot and daikon.
• Put vegetables into large bowl; sprinkle with salt and let stand for 30 minutes.
• Gently squeeze out as much water as possible from vegetables.
• In a bowl, combine vinegar, soy sauce, ginger and sugar, stirring until sugar dissolves.
• add vegetables and refrigerate for 8 hours.
• Salad will keep for up to 1 week in sealed container in refrigerator.