Reviewed: Jan. 3, 2010

I tried this dish warmed to serve with the holiday meal and it didn't work as I had hoped. I cooked the carrots as suggested by others and made it a day ahead. The aroma was really dominated by the vinegar and had less of the gingery flavor than I hoped. I will try it again to serve cold as a summer salad because I still think this recipe has great potential.

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Angelique

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Reviewed: Oct. 18, 2009

I made this as a warm carrot dish. It was fantastic. Followed the directions with a few changes because of not having certain ingrediants. I used 2 tablespoons of honey as another review suggested instead of the splenda. Used 1/8 tsp ground ginger instead of fresh ginger. Omitted the rainins because I didn't have any. Mixed all together and then cooked on medium burner on the stove top until bubbly. These were really good.

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Marquitta Kirwan

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Reviewed: Sep. 29, 2009

I changed the splenda to honey and omitted the raisins to make this delicious ginger marinated carrot salad!

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sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: May 20, 2009

Very nice! I just barely steamed my carrots as I like them crisp-tender. My raisins were a little dried out so I let them steam for a few seconds, too, to plump them up. I thought the seasonings in the dressing were perfect! Thank you for sharing!

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: May 18, 2009

Liked all the ingredients so I decided to try it - followed receipe exactly. Didn't do it for us.

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Mar. 9, 2009

A beautiful salad!! I used flax oil for more health benefits & Almonds.

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Andy

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Reviewed: Dec. 28, 2008

These were actually quite tasty. I didn't add the sugar, just to keep it a little healthier, and they still tasted great.

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BUNNY78

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Reviewed: Sep. 6, 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

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SpiceyMom

Cooking Level: Intermediate

Home Town: Simi Valley, California, USA

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Reviewed: Sep. 5, 2008

I thought this was pretty good. I wasn't in love with it, but my mom and step-dad couldn't stop raving about it so maybe I'm just weird.

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Arianna

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Reviewed: Aug. 24, 2008

This is excellent. I substituted honey for Splenda.

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jbaker

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Reviewed: Aug. 14, 2008

Very good! Dh loved it. Personally, I thought it had a tad too much cinnamon, but I'm not a big cinnamon fan. This is definitely a keeper. I think I'll probably make the dressing (w/ less cinnamon) for green salads too.

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sleepingKelly

Cooking Level: Expert

Home Town: Mountain Home, Arkansas, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Jul. 7, 2008

My husband and I absolutely loved this recipe! It was such a great way to make carrots. I will definitely add this to my favorites! I followed the recipe exactly and it turned out great.

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TMino

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Reviewed: 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.

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awpowell

Cooking Level: Expert

Home Town: Bloomington, Indiana, USA

Living In: San Francisco, California, USA

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Reviewed: Sep. 14, 2007

Left out the raisins because my husband doesn't like them, but otherwise made as directed. Good for something different.

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DECAR48

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Reviewed: May 24, 2007

Great! I made it according to the recipe and really enjoyed it.

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Dana L

Cooking Level: Intermediate

Living In: Walnut Creek, California, USA

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Reviewed: Apr. 10, 2007

Great recipe to take to family gatherings, esp. since it's best made the day before. Only change I made was using canola oil instead of olive oil (I'm allergic). Might try sesame oil next time. Will definitely make again and again.

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Jezze

Cooking Level: Expert

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Reviewed: Jan. 4, 2007

This is a very good salad... It had a good tangy taste. I would encourage you not to take a short cut on the refridgerator time. The only change I will make on this recipie is to cut the carots into thinner slices My family loved it! I served this great salad while all the kids were home for the holidays. -- enjoy!

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quadzero

Home Town: Le Mars, Iowa, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Jan. 1, 2007

This was a bit too different for us. If I would make it again, I'd cook the carrots for longer and I'd double the dressing, so the carrots won't be dry.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Oct. 29, 2006

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

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Travisalta

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Reviewed: Oct. 12, 2006

I actually don't like carrots but A friend brought some carrots over for me to cook and there were so many i was able to do several different things with them and this recipe was the best. She loved it!! I felt so good I had to tell her it wasn't my own, but that I got it from you and she still loved it, so kudos to you and thanks!!!

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