Carrot Cilantro Salad With Ginger Dressing Recipes

ICEBERG LETTUCE WITH CARROT GINGER SOY DRESSING WITH CILANTRO AND RED THAI CHILES

Iceberg Lettuce with Carrot Ginger Soy Dressing with Cilantro and Red Thai Chiles image

Provided by Dave Lieberman

Time 10m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 medium carrots, peeled, ends trimmed and sliced
2-inch piece ginger, peeled and roughly chopped
2 shallots, peeled and sliced
3 tablespoons soy sauce
1/4 cup rice wine vinegar
1/4 cup water
1 tablespoon superfine sugar
3 tablespoons vegetable oil
1 teaspoon salt
1 large head Iceberg lettuce, quartered and cored
Freshly chopped cilantro leaves, for garnish
1 large red Thai chile, seeded, deveined and thinly sliced, for garnish

Steps:

Combine the carrots, ginger, shallots, soy sauce, vinegar, water, sugar, and vegetable oil in a blender and puree until dressing becomes a slightly thick sauce. Season with the salt.
Break the Iceberg wedges a bit to open them up and pour the dressing over top. Finish with cilantro and chile.

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

Ingredients

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.

HONEY-GLAZED CARROTS WITH CILANTRO

Honey-Glazed Carrots with Cilantro image

These cilantro-laced sweet carrots are good with roast chicken or pork, or braised beef.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 5

Ingredients

6 medium carrots, halved lengthwise and cut into 2-inch pieces
1 tablespoon extra-virgin olive oil
1 tablespoon honey
2 tablespoons dry white wine, low-sodium chicken broth, or water
2 tablespoons finely chopped fresh cilantro

Steps:

In a large skillet, combine carrots and olive oil; add just enough water to cover carrots (about 2 cups). Cook over medium-high until water is evaporated and carrots are tender, 15 minutes. Cook, tossing often, until carrots are light golden, 2 minutes. Add honey and wine, broth, or water; cook, stirring and scraping up browned bits with a wooden spoon, until carrots are glazed, 2 minutes. Stir in cilantro.

Nutrition Facts : Calories 81 g, Fat 4 g, Fiber 2 g, Protein 1 g, SaturatedFat 1 g

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

Ingredients

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

CARROT SALAD WITH LIME AND CILANTRO

Carrot Salad with Lime and Cilantro image

Categories Salad Vegetable Side No-Cook Low Fat Vegetarian Quick & Easy Lime Healthy Raw Cilantro Gourmet Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 6

Ingredients

4 medium carrots
1 tablespoon fresh lime juice
1/8 teaspoon finely grated fresh lime zest
2 tablespoons finely chopped fresh cilantro leaves
1 teaspoon vegetable oil
Garnish: fresh cilantro sprigs

Steps:

Finely shred carrots and in a bowl toss together with remaining ingredients and salt and pepper to taste. Serve salad garnished with cilantro.

JESSE'S GINGER SALAD DRESSING

Jesse's Ginger Salad Dressing image

I actually made this up off the top of my head. It's really good and really easy to make. My wife went crazy over it.

Provided by Countryboyjwill

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes

Time 10m

Yield 16

Number Of Ingredients 5

Ingredients

1 carrot, peeled and chopped
1 cup mayonnaise
2 tablespoons ground ginger
2 tablespoons soy sauce
2 tablespoons white sugar

Steps:

Combine carrot, mayonnaise, ground ginger, soy sauce, and white sugar in a food processor. Blend until smooth.

Nutrition Facts : Calories 109.7 calories, Carbohydrate 3 g, Cholesterol 5.2 mg, Fat 11 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 1.6 g, Sodium 193.7 mg, Sugar 1.9 g

RADISH, CARROT & CILANTRO SALAD

Radish, Carrot & Cilantro Salad image

Bright carrots and radishes pop in this citrusy salad. My husband likes it with anything from the grill. I like to pile it on tacos. -Christina Baldwin, Covington, Louisiana

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 12

Ingredients

1-1/2 pounds radishes, very thinly sliced
1-1/2 pounds medium carrots, thinly sliced
6 green onions, chopped
1/4 cup coarsely chopped fresh cilantro
DRESSING:
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
3 tablespoons lemon juice
3 tablespoons orange juice
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large bowl, combine radishes, carrots, onions and cilantro. In a small bowl, whisk dressing ingredients until blended. Pour over salad; toss to coat. Refrigerate, covered, at least 1 hour before serving.

Nutrition Facts : Calories 51 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 145mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

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

Ingredients

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.

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