Carrot Ginger 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-GINGER SALAD

Steps:

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

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-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 GINGER SALAD

Steps:

• Place dried cranberries and orange juice in a glass measuring cup and microwave on high for 1 minute. Let sit for about 10 minutes to allow cranberries to plump.
• Toast nuts in a medium skillet over medium-low heat until just beginning to turn golden brown and fragrant. Immediately remove from heat; when cool, chop coarsely and set aside.
• Place all ingredients in a medium non-reactive bowl and stir to combine. Adjust seasoning. Cover and chill 1 to 2 hours or up to overnight before serving, stirring once or twice.

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.

CARROT GINGER DRESSING AND DIP

Steps:

• Combine carrots, ginger, and shallot in a food processor; pulse until minced. Scrape sides of the bowl and add miso, vinegar, grapeseed oil, and sesame oil to carrot mixture and blend until smooth.