Recipe by LAKEGRAN65
"A refreshing change of pace. I am always looking for salads that get better when they are in the fridge for a few days."
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carrots, cut diagonally into thin slices
grated fresh ginger
I brought this dish to a Thanksgiving potluck, and it went over very well. I left out the raisins, added some chopped cilantro, and held back on the garlic. It was delicious!
Wasn't real crazy about this. Kids tasted it but refused to eat it (3 and 5 yr). I think it has potential if it had more of an asia emphasis - maybe a little sweeter, rice vinegar instead of cider, omit garlic and cumin? Not sure. I will probably try a different recipe altogether next time than trying to modify this.
I made this without cooking the carrots and used honey instead of Splenda. Delicious!
Really good recipe. I recommend going ahead and cooking the carrots-- I've had this before where the carrots are fresh and there's something nice about having them slightly softer (only slightly-- 2 minutes was perfect). I added raisins and cashews, as well as cilantro and green onion. I didn't have cider vinegar so substitutes rice wine vinegar which turned out great.
This was interesting. It's a very good combination of sweet and savory. I made it raw and shredded the carrots so they'd be tender and absorb the flavor. Instead of Splenda, I used 2 tsp of agave nectar (a natural sweetener). After tasting it, I added a touch more olive oil, cider vinegar, cinnamon, and ginger. And I used 4 dashes of cayenne--just enough to give it some heat, but not enough to burn your mouth. I bet this would be good topped with slivered almonds.
This is fabulous! I just used raw carrots and grated them. I don't care for non-nutritive sweeteners, so I used demerara sugar (1 Tbsp instead of 2). Also, I didn't have any raisins, so I used dried cranberries instead. This recipe is a real keeper!
My husband and his buddy loved this recipe and asked for more. I did make a few minor changes. I used honey instead of splenda (as one reviewer suggested) and I omitted raisins (Just can't do it thanks to "Better Off Dead"...if you haven't seen it, rent it, great movie) but I added slivered almonds instead. I didn't have any fresh ginger on hand so I substituted w/ dried ground ginger and it tasted just fine...I am sure would have been even better if I used fresh. I also made sure to refrigerate the dish for at least 3 hours. It got better the next day. Great recipe and can be very versatile. Will make again and again
I have prepared this several times and it is very good. People who were certain they would hate it, really liked it . I have always used sugar because that is what I had but will try honey. I use raw carrots and shred them in the food processor. I found the small shred to be better that the longer shred. It seems to absorb the flavors better and is neater to eat.
* Percent Daily Values are based on a 2,000 calorie diet.
Gingery Carrot Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 34
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