Kate Sears
Prep Time
20 Mins
Stand Time
15 Mins
Chill Time
30 Mins
Serves 10

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

How to Make It

Step 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.

Step 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.

Ratings & Reviews

BabsLouie's Review

June 15, 2013
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..

JudithInBklyn's Review

September 03, 2012
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.

Gailzer's Review

August 26, 2012
I've made this 3x and love it. I served it at a BBQ yesterday. It went over well. I will definitely make again.

nickelndime's Review

July 30, 2012
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.