Carrot Salad With Ginger Recipes

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.

THAI CHICKEN WITH CARROT-GINGER SALAD

Thai Chicken with Carrot-Ginger Salad image

This creamy, spicy chicken soup is reminiscent of tom ka gai but a bit heartier due to the addition of rice noodles. In lieu of lemongrass, makrut lime leaves, galangal and chiles, green curry paste is used to flavor the coconut milk-infused broth.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons unsalted butter, softened
3 garlic cloves; 2 chopped, 1 crushed
4 teaspoons Thai green curry paste (available in the international aisle)
4 teaspoons finely chopped peeled ginger
Grated zest and juice of 3 limes
4 skin-on, bone-in chicken breasts (2 to 2 1/2 pounds)
Kosher salt
1 tablespoon vegetable oil
1 pound carrots
2 tablespoons chopped fresh cilantro

Steps:

Preheat the oven to 450 degrees F. Place a rack in a roasting pan. Mix the butter, chopped garlic, curry paste, 3 teaspoons ginger, the zest of 2 limes and the juice of 1 lime in a bowl.
Season the chicken with salt. Loosen the skin and rub the curry butter underneath. Place skin-side up on the rack and pour about 1/2 cup water into the pan. Roast until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
Meanwhile, mix the crushed garlic with the remaining 1 teaspoon ginger, the zest of 1 lime and juice of 2 limes. Whisk in the vegetable oil. Shave the carrots into ribbons with a vegetable peeler and toss with the dressing. Add the cilantro and 1/2 teaspoon salt and toss. Serve the chicken with the carrot-ginger salad.

Nutrition Facts : Calories 407, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 126 milligrams, Sodium 235 milligrams, Carbohydrate 16 grams, Fiber 4 grams, Protein 41 grams

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-CRAISIN SALAD WITH GINGER

Carrot-Craisin Salad with Ginger image

This is a quick, easy salad. A bit of a twist on the normal carrot-raisin salad usually made with mayo.

Provided by Miss Erin C.

Categories Fruit

Time 15m

Yield 4-5 serving(s)

Number Of Ingredients 7

Ingredients

1 cup craisins, dried,sweetened cranberries
1/2 cup plain yogurt
1 -2 tablespoon honey
grated lemon, zest of
1 teaspoon freshly squeezed lemon juice
1 -2 teaspoon peeled, grated fresh ginger
4 cups peeled, grated carrots

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.

Nutrition Facts : Calories 180.2, Fat 1.7, SaturatedFat 0.7, Cholesterol 4, Sodium 103.6, Carbohydrate 42.9, Fiber 5.3, Sugar 31.4, Protein 2.3

CARROT-GINGER SALAD

Carrot-Ginger Salad image

Provided by Robin Miller : Food Network

Categories side-dish

Time 2m

Yield 4 servings

Number Of Ingredients 2

Ingredients

2 cups pre-shredded carrots
3 tablespoons storebought ginger dressing

Steps:

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

CUCUMBER, CARROT, AND GINGER SALAD

Cucumber, Carrot, and Ginger Salad image

This is a simple and quick salad for cucumber season. It reminds me of those tangy vegetables they serve at many Japanese restaurants. It's hard to beat a fresh salad that has this much flavor and only 6 ingredients!

Provided by Anne Talbot-Kleeman

Time 1h10m

Yield 4

Number Of Ingredients 6

Ingredients

1 large English cucumber
1 cup shredded carrots
2 tablespoons rice wine vinegar
1 teaspoon white sugar
½ teaspoon minced fresh ginger
½ teaspoon salt

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.

Nutrition Facts : Calories 26.8 calories, Carbohydrate 6.1 g, Fat 0.1 g, Fiber 1.8 g, Protein 1.2 g, Sodium 313.8 mg, Sugar 3.5 g

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