Gingery Carrot Salad Recipe -
Gingery Carrot Salad Recipe
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Gingery Carrot Salad

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    2 mins

    1 day 22 mins


  1. Bring a large pot of water to boil. Add carrots, and continue to boil until just tender, about 2 minutes. Rinse with cold water, drain well, and set aside.
  2. In a large bowl, whisk together the vinegar, olive oil, Splenda, and garlic. Season with cumin, cinnamon, ginger, salt, and cayenne pepper. Stir in carrots and raisins, and toss with dressing. Cover, and refrigerate at least 4 hours.
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Reviews More Reviews

Most Helpful Positive Review
Nov 25, 2005

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!

Most Helpful Critical Review
Jul 16, 2011

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.

Oct 29, 2006

I made this without cooking the carrots and used honey instead of Splenda. Delicious!

Sep 21, 2007

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.

Aug 19, 2006

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.

May 11, 2010

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!

Sep 06, 2008

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

Sep 20, 2010

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.


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  • Calories
  • 139 kcal
  • 7%
  • Carbohydrates
  • 27.1 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.8 g
  • 6%
  • Fiber
  • 4.4 g
  • 17%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 98 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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