Carrot Salad With Ginger Recipes

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

CARROT RIBBON SALAD WITH GINGER, PARSLEY, AND DATES

This salad evolved from my father's favorite road-trip snack-carrot sticks with roasted almonds, lemon juice, and salt. I've punched it up with fresh ginger, lots of parsley, and dates.

Provided by Antoni Porowski

Categories Salad Side Appetizer Carrot Date Ginger Parsley Almond Vegetarian

Yield 4 servings

Number Of Ingredients 9

Carrot Ribbon Salad With Ginger, Parsley, and Dates image

Steps:

Using a vegetable peeler, shave the carrots into long, thin slices, watching out for your fingers. Soak, along with any remaining carrot nubs, in a bowl of ice water until the slices curl, about 15 minutes. Drain and pat dry.
In a large salad bowl, whisk together the oil, lemon juice, ginger, honey, and ⅛ teaspoon salt. Add the carrots, parsley, half the almonds, and half the dates and toss to combine. Adjust the salt to taste.
Top the salad with the remaining almonds and dates and serve.

Ingredients

1 pound medium carrots (about 6), preferably rainbow
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon grated peeled fresh ginger
¾ teaspoon honey
Kosher salt
⅓ cup finely chopped fresh flat-leaf parsley
½ cup roasted salted almonds, coarsely chopped
6 large Medjool dates, pitted and thinly sliced lengthwise

SESAME CARROT SALAD

This bright salad gains tons of flavor from fresh ginger and sesame oil.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 15m

Number Of Ingredients 6

Sesame Carrot Salad image

Steps:

In a large bowl, combine carrots, sesame seeds, vinegar, oil, and ginger. Season with salt and pepper; toss to combine. Salad can be served immediately or refrigerated up to 2 days and served chilled.

Nutrition Facts : Calories 107 g, Fat 5 g, Protein 2 g

Ingredients

1 pound (5 to 6 medium) carrots, peeled and coarsely grated
2 tablespoons sesame seeds
1 to 2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 piece (1 inch) fresh ginger, peeled and finely chopped (about 2 tablespoons)
Coarse salt and ground pepper

CARROT-GINGER SALAD

Provided by Robin Miller : Food Network

Categories side-dish

Time 2m

Yield 4 servings

Number Of Ingredients 2

Carrot-Ginger Salad image

Steps:

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

Ingredients

2 cups pre-shredded carrots
3 tablespoons storebought ginger dressing

CARROT AND BEET SALAD WITH GINGER VINAIGRETTE

Categories Salad Ginger Appetizer Side Vegetarian Quick & Easy Dinner Lunch Vinegar Beet Carrot Spring Shallot Gourmet Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 11

Carrot and Beet Salad with Ginger Vinaigrette image

Steps:

In a blender purée shallot, ginger, and garlic with rice vinegar, soy sauce, sesame oil, and Tabasco. With motor running add olive oil in a stream and blend until smooth.
In separate bowls toss carrots with half of the dressing and beets with remaining half. Divide carrot salad and beet salad among 6 plates and garnish with spinach leaves.

Ingredients

1/4 cup minced shallot
2 tablespoons minced peeled fresh ginger
1 garlic clove, minced
1/4 cup rice vinegar (available at Asian markets and some supermarkets)
1 tablespoon soy sauce
1/2 teaspoon Asian (toasted) sesame oil
Tabasco to taste
1/2 cup olive oil
4 cups finely shredded carrots
4 cups finely shredded peeled raw beets (about 3/4 pound)
spinach leaves, washed thoroughly, for garnish if desired

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

More about "carrot salad with ginger recipes"

CARROT-GINGER SALAD RECIPE | MYRECIPES

Web Jul 18, 2011 1 pound carrots, shredded (about 5 medium carrots) Dressing: ⅓ cup rice vinegar 2 tablespoons freshly grated ginger 2 …
From myrecipes.com
5/5 (5)
Total Time 1 hr 5 mins
Servings 10
Calories 200 per serving

Make salad: Place almonds in a skillet over medium heat. Cook, stirring often, until light golden, 7 to 10 minutes. Pour into a bowl and let cool. Put raisins and cranberries in a small bowl, cover with boiling water and allow to steep for 15 minutes. Drain. Transfer to a large bowl and toss with carrots.
Make dressing: In a small bowl, whisk together all ingredients. Add to bowl with carrot mixture and toss to evenly coat vegetables with dressing. Cover and chill for 30 minutes. Just before serving, toss in almonds.

Carrot Salad With Ginger Recipes

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

CARROT RIBBON SALAD WITH GINGER, PARSLEY, AND DATES

This salad evolved from my father's favorite road-trip snack-carrot sticks with roasted almonds, lemon juice, and salt. I've punched it up with fresh ginger, lots of parsley, and dates.

SESAME CARROT SALAD

This bright salad gains tons of flavor from fresh ginger and sesame oil.

CARROT-GINGER SALAD

CARROT AND BEET SALAD WITH GINGER VINAIGRETTE

CRUNCHY GREENS WITH CARROT-GINGER DRESSING

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