Carrot Cilantro Salad With Ginger Dressing Recipes

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

Provided by Dave Lieberman

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 12

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

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.

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

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

Carrot Ginger Dressing image

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.

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

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

Fresh Ginger Carrot Salad image

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.

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

HONEY-GLAZED CARROTS WITH CILANTRO

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

Honey-Glazed Carrots with Cilantro image

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

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

CRUNCHY GREENS WITH CARROT-GINGER DRESSING

This recipe draws inspiration from the sunny-orange flavor of green salads with carrot-ginger dressing at Japanese American restaurants. The pulpy, aromatic dressing may be the star, but a salad is only as good as its lettuce. After washing and thoroughly spin-drying the greens in a salad spinner (alternatively, you can pat them dry in a clean kitchen towel), one way to maximize their crunch before adding the dressing is to refrigerate them, covered, for at least 30 minutes. Little Gem has a sweet, juicy sturdiness, but regular packaged mixed greens, baby spinach and chopped romaine hearts work, too.

Provided by Eric Kim

Categories dinner, easy, lunch, quick, weeknight, salads and dressings, appetizer, side dish

Time 10m

Yield 2 to 4 servings

Number Of Ingredients 10

Crunchy Greens With Carrot-Ginger Dressing image

Steps:

Make the dressing: In a food processor, purée the carrot, ginger, olive oil, rice vinegar, soy sauce, sugar, onion powder, a pinch of salt and 1 tablespoon cold water until as smooth as possible, 1 to 2 minutes.
Dress the salad: Place the lettuce leaves in a large serving bowl. Add a couple of tablespoons of the dressing and toss, then add more as needed to evenly coat. The salad should be lightly dressed, not drowned; don't use every drop of dressing if you don't need to. Taste for seasoning, adjusting with more salt as desired. Top the salad with the mint leaves and serve immediately.

Ingredients

1 small carrot, peeled and coarsely chopped
1 (1-inch) piece fresh ginger, peeled and coarsely chopped
1/4 cup extra-virgin olive oil
2 tablespoons rice vinegar
1 1/2 teaspoons soy sauce
1 tablespoon granulated sugar
1 teaspoon onion powder
Salt
2 to 4 heads Little Gem lettuce, leaves separated, or 1 romaine heart, chopped
1 cup loosely packed fresh mint leaves

CARROT SALAD WITH LIME AND CILANTRO

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

Carrot Salad with Lime and Cilantro image

Steps:

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

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

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CARROT GINGER DRESSING - COOKIE AND KATE

Web Mar 25, 2017 Recipe yields about 1 ⅓ cups salad dressing. Scale Ingredients Dressing ⅓ cup extra-virgin olive oil ⅓ cup rice vinegar …
From cookieandkate.com
4.8/5 (123)
Calories 76 per serving
Category Salad Dressing

In a blender, combine all of the salad dressing ingredients as listed. Bend until completely smooth. Taste, and add additional salt if the dressing doesn’t make your eyes light up. If it’s too sour (it should have some zing to it), blend in a bit more honey.
Serve over greens and any other ingredients you’d like (I offered a few more suggestions in the post). Recipe keeps well in the refrigerator, covered, for 1 to 2 weeks.

Carrot Cilantro Salad With Ginger Dressing Recipes

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

CARROT GINGER DRESSING

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

HONEY-GLAZED CARROTS WITH CILANTRO

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

CRUNCHY GREENS WITH CARROT-GINGER DRESSING

CARROT SALAD WITH LIME AND CILANTRO

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