Carrot Ginger Salad Recipes
CARROT SALAD WITH GINGER
Quick and easy gingered carrot salad. I think it tastes best after 24 hours.
Provided by Anne
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 40m
Yield 10
Number Of Ingredients 4
Steps:
- Mix carrots, raisins, orange juice, and candied ginger together in a large bowl. Cover the bowl with plastic wrap and refrigerate until flavors blend, 30 minutes to overnight.
Nutrition Facts : Calories 71.8 calories, Carbohydrate 18.3 g, Fat 0.2 g, Fiber 1.8 g, Protein 0.9 g, Sodium 33.4 mg, Sugar 12 g
CARROT GINGER DRESSING
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
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.
CARROT-GINGER SALAD
Provided by Robin Miller : Food Network
Categories side-dish
Time 2m
Yield 4 servings
Number Of Ingredients 2
Steps:
- In a small bowl, combine carrots and ginger dressing. Mix well to combine.
CARROT GINGER SALAD
A quick and very refreshing salad, perfect for any hot summer day. This salad pairs well with curries or any spicy stew. It travels well too, so would be a good addition to the picnic basket or a party table. For another layer of flavor add 1/2 teaspoon rose water, if available.
Provided by Hungry Hogareno
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 130, Fat 8.7, SaturatedFat 1.4, Sodium 102.6, Carbohydrate 13.3, Fiber 2.6, Sugar 8.3, Protein 1.7
GINGER, CARROT, AND DAIKON SALAD
This goes great with so many different entrees. It's a crisp and healthful addition to any menu. Try this with Asian Style Gravlax! From Cooking with Caprial, American Bistro Fare. Cook time is marinating time.
Provided by Sharon123
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place julienned daikon, carrot, and radish in a bowl and toss.
- For the dressing:.
- Place the vinegar, gingerroot, garlic, chile sauce, and cilantro in a small bowl and mix well. Whisk in oil until well blended. Season with soy sauce.
- Pour the dressing over radish mixture and marinate 30 minutes. Serve cold or at room temperature. Enjoy!
FRESH GINGER CARROT SALAD
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
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.
CARROT GINGER DRESSING
Categories Food Processor Ginger No-Cook Quick & Easy Salad Dressing Carrot Shallot Gourmet
Yield Makes about 2 cups
Number Of Ingredients 9
Steps:
- Pulse carrots in a food processor until finely ground (almost puréed). Add chopped ginger, chopped shallots, rice vinegar, soy sauce, sesame oil, and salt and pulse until ginger and shallots are minced. With motor running, add vegetable oil in a slow stream.
- Transfer mixture to a blender. Add 1/4 cup water and blend until smooth, 2 to 3 minutes. Thin dressing with additional water if desired.
CARROT & CUMIN SALAD
The sweet, fresh flavours of this superhealthy side dish make it the perfect accompaniment to curry
Provided by John Torode
Categories Dinner, Side dish
Time 20m
Number Of Ingredients 8
Steps:
- Combine all the ingredients and season.
Nutrition Facts : Calories 170 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.08 milligram of sodium
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#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #low-protein #healthy #salads #vegetables #easy #dietary #low-sodium #low-cholesterol #inexpensive #healthy-2 #low-in-something #carrots #3-steps-or-less
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