Gingery Carrot Salad Recipes

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 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.

CARROT-GINGER SALAD

Steps:

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

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.

CARROT AND GINGER SALAD

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.

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.

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.

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.