Rating: 3.5 stars
5 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 1

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

Recipe by MyRecipes August 2011

Gallery

Kate Sears

Recipe Summary

prep:
20 mins
stand:
15 mins
chill:
30 mins
total:
1 hr 5 mins
Yield:
Serves 10
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

200 calories; fat 14g; saturated fat 1g; protein 2g; carbohydrates 18g; fiber 3g; cholesterol 0mg; sodium 626mg.
Advertisement
Advertisement