This flavorful, sweet and savory side dish is great for make-ahead meals!
Carrot Ginger Salad
Ingredients
SALAD
2 cups shredded carrots (about 4 medium carrots)
¼ cup finely chopped bell pepper
¼ cup raisins or dried cranberries
¼ cup unsalted cashews or sunflower seed kernels
DRESSING
¼ cup orange juice (juice from ½ orange)
1 Tablespoon vegetable oil
1 Tablespoon low-sodium soy sauce
⅛ teaspoon ground ginger
⅛ teaspoon garlic powder or 1 small clove of garlic, minced
1 teaspoon sugar or honey
Directions
- Wash hands with soap and water.
- In a medium bowl, combine carrot, pepper, raisins and cashews.
- In a small bowl or jar with a tight lid, mix or shake together the dressing ingredients.
- Add the salad dressing to vegetable mixture and stir to mix.
- Refrigerate for a few hours to blend flavors.
- Refrigerate leftovers within 2 hours.
Notes
- Honey is not recommended for children under 1 year old.
- In a hurry? Use 6 Tablespoons of your favorite salad dressing
Recipe adapted from Nutrition Matters.
You might also like...
Oven Baked Salmon
Oven Baked Salmon
Salmon is the star in this simple and tasty recipe ready in under 30 minutes.
Prepare:
5 minutes
Cook:
15 minutes
Makes:
4 Servings
Cream of Celery Soup
Cream of Celery Soup
This one-pot recipe is the perfect meal on a cold day or alongside a salad as a satisfying summer lunch.
Prepare:
10 minutes
Cook:
20 minutes
Makes:
4 cups
Crunchy Chicken Nuggets
Crunchy Chicken Nuggets
Homemade chicken nuggets, made with only 3 ingredients, and using cereal flakes as breading.
Prepare:
15 minutes
Cook:
30 minutes
Makes:
25 Chicken Nuggets
Rice Bowl Southwestern Style
Rice Bowl Southwestern Style
Lots of filling grains, healthy veggies, and southwestern flavor make this a great meal any time of day.
Prepare:
15 minutes
Cook:
10 minutes
Makes:
2 cups
Chicken Chowder for Two
Chicken Chowder for Two
Creamy, hearty and comforting soup for two. Ready in under an hour!
Prepare:
15 minutes
Cook:
30 minutes
Makes:
2 servings
Gingerbread Pancakes
Gingerbread Pancakes
A fun, twist on a breakfast favorite, that is perfect for the holiday season.
Prepare:
10 minutes
Cook:
5 minutes
Makes:
8 pancakes (4-inch)
Comments
I made this recipe subbing parsnip for half of the carrot. It added some 'herbal notes' that were pleasant.
Really wish i pay more atttenion to the Photo, I used the finest grate i had and kind of have asian carrot mush. It is still tasty though. I also did not have a Jar but i did have a protien shake mixer. Looking foward to leftover for lunch.
I made this for my family this weekend and my dad asked me why I didn't make more. He loved it and it looks like everyone else did too.
Very tasty recipe and easy to prepare with ingredients we almost always have on hand.
This recipe tastes even better the next day! When I make it again, I think I will double the recipe so I have leftovers.