Carrot-Ginger Salad

  • JudithInBklyn Posted: 09/03/12
    Worthy of a Special Occasion

    This was a huge hit at our BBQ. I ran out of rice vinegar so substituted white vinegar, which worked fine. The flavor was fresh and blended well when I let it set overnight.

  • nickelndime Posted: 07/30/12
    Worthy of a Special Occasion

    Prepared as directed and the vinegar was too powerful. Loved the raisins, cranberries, and toasted almonds, but the1/3 C vinegar was just too much.

  • Gailzer Posted: 08/26/12
    Worthy of a Special Occasion

    I've made this 3x and love it. I served it at a BBQ yesterday. It went over well. I will definitely make again.

  • BabsLouie Posted: 06/15/13
    Worthy of a Special Occasion

    I left out the raisins and cranberries, and changed the dressing as follows: 1 T rice vinegar, 2 T lime juice, 2 T orange juice. Swapped out the sugar for 2 T agave syrup. Also, only about a T of oil (I used olive) as it really doesn't need it. I also probably added more cilantro than stated, as I am cilantro-obsessed this summer. It came out bright and not too tart or sweet. The cilantro with the carrot is brilliant! Great job! This will be on our table several times a month. I can even see leftovers (hah!) used in spring rolls, or a condiment on a veggie sandwich..


More From Allyou