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Carrot-Ginger Salad

Kate Sears
Prep time 20 mins
Stand time 15 mins
Chill time 30 mins
Yield Serves 10
Ginger and cilantro add fresh bursts of flavor to this carrot salad.

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

Nutrition 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

How to Make It

  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.