Carrot-Ginger Salad

Ginger and cilantro add fresh bursts of flavor to this carrot salad.

Yield: Serves 10
Cost per Serving: $0.55
Recipe from All You

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Recipe Time

Prep Time:
Stand: 15 Minutes
Chill: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 200
  • Fat: 14g
  • Saturated fat: 1g
  • Protein: 2g
  • Carbohydrate: 18g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Sodium: 626mg

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. 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. 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.
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