Gingery Carrot Salad Recipe
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Gingery Carrot Salad

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."

This Kitchen Approved Recipe has an average star rating of 4.3 Rate/Review | Read Reviews (38)

Prep Time:
20 Min
Cook Time:
2 Min
Ready In:
1 Day 22 Min

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 pound carrots, cut diagonally into thin slices
  • 2 tablespoons cider vinegar
  • 1 tablespoon olive oil
  • 2 tablespoons Splenda
  • 1 clove garlic, grated
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cinnamon
  • 1 teaspoon grated fresh ginger
  • 1/8 teaspoon seasoned salt
  • 1 dash cayenne pepper
  • 1/2 cup raisins

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 139 | Total Fat: 3.8g | Cholesterol: 0mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Oct. 29, 2006 by Travisalta   view full review
I made this without cooking the carrots and used honey instead of Splenda. Delicious!
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Nov. 25, 2005 by KrisBob   view full review
I brought this dish to a Thanksgiving potluck, and it went over very well. I left out the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Sep. 21, 2007 by awpowell   view full review
Really good recipe. I recommend going ahead and cooking the carrots-- I've had this before...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Aug. 19, 2006 by KymInNM   view full review
This was interesting. It's a very good combination of sweet and savory. I made it raw and...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Sep. 6, 2008 by SpiceyMom   view full review
My husband and his buddy loved this recipe and asked for more. I did make a few minor...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Oct. 26, 2010 by eddico   view full review
I liked this more than my husband did. It's just the two of us so there were lots of...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Sep. 20, 2010 by crimsoncat   view full review
I have prepared this several times and it is very good. People who were certain they would...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on May 11, 2010 by Melissa Supporting Member (Click to learn more about Supporting Membership)  view full review
This is fabulous! I just used raw carrots and grated them. I don't care for non-nutritive...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Jan. 4, 2007 by quadzero   view full review
This is a very good salad... It had a good tangy taste. I would encourage you not to take a...
The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed on Jul. 16, 2011 by hike4diamonds   view full review
Wasn't real crazy about this. Kids tasted it but refused to eat it (3 and 5 yr). I think it...

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