Best Carrot And Ginger Salad Recipes

CARROT, MISO, AND GINGER SALAD DRESSING

Steps:

• In the bowl of a food processor, pulse ginger and carrot to a coarse paste. Add vinegar and miso, and pulse to combine.
• With the machine running, slowly add oil in a thin, steady stream through the feed tube until mixture is emulsified. Add water if dressing is too thick. Use immediately, or store in an airtight container in the refrigerator up to 1 week.

CARROT AND BEET SALAD WITH GINGER VINAIGRETTE

Steps:

• In a blender purée shallot, ginger, and garlic with rice vinegar, soy sauce, sesame oil, and Tabasco. With motor running add olive oil in a stream and blend until smooth.
• In separate bowls toss carrots with half of the dressing and beets with remaining half. Divide carrot salad and beet salad among 6 plates and garnish with spinach leaves.

CARROT AND CRANBERRY SALAD WITH FRESH GINGER DRESSING

Steps:

• Cut tops off onions. Cut tops lengthwise into thin strips; cut strips into 2-inch pieces. Chop half of onion bottoms. Place remaining bottoms in blender; add vinegar and ginger. Puree, occasionally scraping down sides of blender jar. Strain puree into measuring cup, pressing enough solids through to yield 1/2 cup dressing; season with pepper.
• Place carrots and cranberries in large bowl. Add onion tops and bottoms. Toss with enough dressing to coat.

CUCUMBER, CARROT, AND GINGER SALAD

Steps:

• Peel cucumber and slice in half lengthwise. Scoop out the seeds and cut into 1/8-inch thick slices. Transfer to a medium bowl with carrots.
• Mix vinegar, sugar, ginger, and salt in a small bowl until well combined. Pour over cucumber-carrot mixture; toss to coat. Refrigerate for 1 to 2 hours before serving.

MESCLUN AND MANGO SALAD WITH GINGER CARROT DRESSING

Steps:

• In a small bowl, mix rice vinegar, sesame oil, ginger, carrot, and lime juice.
• In a medium bowl, toss rice vinegar mixture with baby greens and mango. Sprinkle with sesame seeds to serve.

CARROT RIBBON SALAD WITH GINGER, PARSLEY, AND DATES

Steps:

• Using a vegetable peeler, shave the carrots into long, thin slices, watching out for your fingers. Soak, along with any remaining carrot nubs, in a bowl of ice water until the slices curl, about 15 minutes. Drain and pat dry.
• In a large salad bowl, whisk together the oil, lemon juice, ginger, honey, and ⅛ teaspoon salt. Add the carrots, parsley, half the almonds, and half the dates and toss to combine. Adjust the salt to taste.
• Top the salad with the remaining almonds and dates and serve.

GINGER, CARROT, AND DAIKON SALAD

Steps:

• Place julienned daikon, carrot, and radish in a bowl and toss.
• For the dressing:.
• Place the vinegar, gingerroot, garlic, chile sauce, and cilantro in a small bowl and mix well. Whisk in oil until well blended. Season with soy sauce.
• Pour the dressing over radish mixture and marinate 30 minutes. Serve cold or at room temperature. Enjoy!

CARROT AND CRANBERRY SALAD WITH FRESH GINGER DRESSING

Steps:

• 1. Cut tops off onions. Cut tops lengthwise into thin strips; cut strips into 2-inch pieces. Chop half of onion bottoms. 2. Place remaining onion bottoms in blender; add vinegar and ginger. 3. Puree, occasionally scraping down sides of blender jar. 4. Strain puree into measuring cup, pressing enough solids through to yield 1/2 cup dressing; season with pepper. 5. Place carrots and cranberries in large bowl. Add onion tops and bottoms. Toss with enough dressing to coat.

CARROT, MISO, AND GINGER SALAD DRESSING

Steps:

• In the bowl of a food processor, pulse the ginger and carrot to a coarse paste. Add the vinegar and miso, and pulse to combine.
• With the machine running, slowly add the oil in a thin, steady stream through the feed tube until the mixture is emulsified. Add water if the dressing is too thick. Use immediately, or store in an airtight container in the refrigerator up to 1 week.
• (Per serving)
• Calories: 118
• Fat: 10g
• Cholesterol: 0mg
• Carbohydrate: 4g
• Sodium: 147mg
• Protein: 1g
• Fiber: 1g

JICAMA, CARROT AND GINGER SALAD

Steps:

• In a small bowl, whisk together lime zest, lime juice, cayenne and salt.
• In a large bowl, toss together jicama, carrots and ginger. Pour lime mixture over salad and toss to coat.
• Gently fold in orange segments. Taste and adjust seasonings and serve.

ROASTED PARSNIP, CARROT AND GINGER SALAD WITH POMEGRANATE

Steps:

• Preheat oven to 350 degrees F.
• Mix all ingredients except the cilantro leaves and pomegranate seeds and place in a roasting dish in the oven. Stir after 15 minutes and cook for another 20 minutes. Do watch them because they can burn easily and may need an occasional stirring.
• Once cooked, remove the dish from the oven and when the vegetables are cooled, mix in the cilantro leaves.
• Extract the seeds from the pomegranate and sprinkle over the salad.

CARROT AND GINGER SALAD

Steps:

• Put a little water into a kettle and put it on to boil.
• Put the sultanas into a small bowl, then cover them with boiling water and set them aside.
• To make the citrus dressing, peel and finely grate the ginger into a small mixing bowl.
• Finely grate half the rind from the lemon and then from the orange into the bowl.
• Squeese the juice from half of the lemon and then from half of the orange and add it to the ginger in the mixing bowl.
• Stir in the sour cream or yogurt and set the dressing aside.
• Peel the carrots and grate them into a serving bowl, then drain the sultanas and add them.
• Stir the dressing into the carrots and sultana mixture, then season with salt and add honey or sugar to taste.
• Finally, stir in the chopped nuts and serve.