Gingery Carrot Salad

Gingery Carrot Salad


"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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1 d 22 m servings 139 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 139 kcal
  • 7%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 27.1g
  • 9%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 98 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  1. 46 Ratings

Most helpful positive review

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

Most helpful critical review

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 cid...

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

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!

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...

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 agav...

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 use...

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 ...

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 u...

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 ...

I liked this more than my husband did. It's just the two of us so there were lots of leftovers, and we got a bit sick of them after a couple of days. Never the less, I usually am not a huge carr...