Carrot-Ginger Salad

Carrot-Ginger Salad Recipe
Kate Sears
Ginger and cilantro add fresh bursts of flavor to this carrot salad.

Yield:

Serves 10

Recipe Time

Prep: 20 Minutes
Stand: 15 Minutes
Chill: 30 Minutes

Nutritional Information

Calories 200
Fat 14 g
Satfat 1 g
Protein 2 g
Carbohydrate 18 g
Fiber 3 g
Cholesterol 0.0 mg
Sodium 626 mg

Ingredients

Salad:
1/2 cup slivered almonds
1/2 cup golden raisins
1/2 cup dried cranberries
1 pound carrots, shredded (about 5 medium carrots)
Dressing:
1/3 cup rice vinegar
2 tablespoons freshly grated ginger
2 tablespoons finely chopped cilantro
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon sugar
1/2 cup canola oil

Preparation

1. Make salad: Place almonds in a skillet over medium heat. Cook, stirring often, until light golden, 7 to 10 minutes. Pour into a bowl and let cool. Put raisins and cranberries in a small bowl, cover with boiling water and allow to steep for 15 minutes. Drain. Transfer to a large bowl and toss with carrots.

2. Make dressing: In a small bowl, whisk together all ingredients. Add to bowl with carrot mixture and toss to evenly coat vegetables with dressing. Cover and chill for 30 minutes. Just before serving, toss in almonds.

Note:

August 2011
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