Spicy Ginger Carrot Salad Recipes

SPICY GINGER CARROT SALAD

Spicy Ginger Carrot Salad image

A colorful and crunchy carrot side dish with just a bit of spice.

Provided by Amy Johnson

Time 15m

Number Of Ingredients 10

Ingredients

1/2 cup sour cream
1/4 cup mayonnaise (may substitute more sour cream if needed)
1 tablespoon rice vinegar
3/4 teaspoon kosher salt
1/2 teaspoon ginger
1/4 teaspoon curry powder
1/4 teaspoon ground red pepper
4 cups grated carrots
1 cup raisins (dark or golden)
1/2 cup roughly chopped roasted pistachios (substitute walnuts, pecans or roasted peanuts)

Steps:

In a large mixing bowl, whisk together sour cream, mayonnaise, vinegar, salt, ginger, and red pepper until smooth.
Add the grated carrot, raisins and pistachios; mix until combined.
Cover and refrigerate until ready to serve.

MARINATED CARROT SALAD WITH GINGER & SESAME OIL

Marinated Carrot Salad With Ginger & Sesame Oil image

Make and share this Marinated Carrot Salad With Ginger & Sesame Oil recipe from Food.com.

Provided by Sharon123

Categories Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb carrot, peeled and shredded
1 garlic clove, minced
2 tablespoons sherry wine vinegar
1 cup cilantro, chopped coarsely
1/2 cup grapeseed oil (or olive oil)
salt and pepper
1/3 cup fresh carrot juice
2 tablespoons mayonnaise
1 1/2 teaspoons sesame oil
3/4 teaspoon fresh ginger juice (squeezed fro 2 tsp. finely grated fresh ginger)

Steps:

In a medium bowl, toss the shredded carrots with the garlic, vingear, 1/2 cup of the cilantro and 1/4 cup of the grapeseed or olive oil. Season the carrots with salt and pepper. Let the carrots stand for 15 minutes; drain.
Meanwhile, in a small saucepan, boil the carrot juice over moderate heat until it is reduced by half, about 5 minutes. Let the reduced carrot juice cool slightly, then transfer to a bowl. Whisk in the mayonnaise, sesame oil, ginger juice and the remaining 1/4 cup of oil. Season the carrot dressing generously with salt and pepper.
Add the carrot dressing and the remaining 1/2 cup of cilantro to the carrots and toss the salad well. Transfer to a shallow bowl and serve immediately. Enjoy!

Nutrition Facts : Calories 227.3, Fat 21.1, SaturatedFat 2.2, Cholesterol 1.3, Sodium 92.3, Carbohydrate 9.9, Fiber 2.3, Sugar 4.3, Protein 1

SPICY CARROT SALAD

Spicy Carrot Salad image

Here is another Moroccan salad dish from "The World of Spice". Serve this with other salads I've posted (such as Lemon Salad, Orange and Olive Salad and Grilled Green Pepper and Tomato Salad) for an authentic set of appetisers. Recipe posted for Zaar World Tour 2005.

Provided by Mrs B

Categories Vegetable

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

18 ounces carrots
2 tablespoons olive oil
lemon juice, the equivalent of 1 lemon
1/2 teaspoon chili powder
1 teaspoon ground cinnamon
1 teaspoon sugar
1 garlic clove, chopped and crushed with
1 teaspoon salt
1/2 teaspoon ground ginger
chopped parsley, to garnish

Steps:

Top and tail the carrots, scrub or scrape off the skin as required.
Place whole carrots in a saucepan; cover with water, bring to the boil and cook for about 20 minutes until soft; leave them in their cooking water for 1 hour.
When cool, strain the carrots and cut them into slices or chunks.
Return carrots to the pan, cover with the rest of the ingredients, except the parsley, and heat for a few minutes to blend the flavours.
Leave to cool, serve garnished with freshly chopped parsley.

Nutrition Facts : Calories 120.5, Fat 7.1, SaturatedFat 1, Sodium 675.3, Carbohydrate 14.4, Fiber 4.1, Sugar 7.2, Protein 1.3

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