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Grated carrot and ginger salad recipe

Grated carrot and ginger salad recipe

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  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Carrot salad

A quick and easy grated carrot salad flavoured with orange, raisins and crystallised ginger. I think it tastes best if you leave it in the fridge overnight before serving.

2 people made this

IngredientsServes: 10

  • 450g grated carrots
  • 145g raisins
  • 4 tablespoons orange juice
  • 20g crystallised ginger, finely chopped

MethodPrep:10min ›Extra time:30min chilling › Ready in:40min

  1. Mix carrots, raisins, orange juice and ginger together in a large bowl. Cover the bowl with cling film and refrigerate until flavours blend, 30 minutes to overnight.

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a handful of flaked almonds
5 or 6 carrots
1 fresh red chilli
bunch of fresh coriander
2cm piece of fresh ginger
1 lemon

Toast the almonds in a small pan on medium heat, tossing occasionally until golden. Tip into a small bowl and wash and trim the carrots.

Grate them in a food processor, using the coarse grater attachment, with the chilli (stalks and seeds removed).

Grate them in a food processor, using the coarse grater attachment, with the chilli (stalks and seeds removed).

Add the grated ginger and tip the lot into a serving bowl.

Drizzle a glug of extra virgin olive oil over the salad and add a pinch of salt. Finely grate in a little lemon zest, then add a good squeeze of lemon juice and toss well.

Sprinkle over the toasted almonds and half of the reserved coriander leaves and that's it. Job done!

  • 1 pound carrots, cut diagonally into thin slices
  • 2 tablespoons cider vinegar
  • 1 tablespoon olive oil
  • 2 tablespoons Splenda
  • 1 clove garlic, grated
  • ¼ teaspoon ground cumin
  • ¼ teaspoon cinnamon
  • 1 teaspoon grated fresh ginger
  • ⅛ teaspoon seasoned salt
  • 1 dash cayenne pepper
  • ½ cup raisins

Bring a large pot of water to boil. Add carrots, and continue to boil until just tender, about 2 minutes. Rinse with cold water, drain well, and set aside.

In a large bowl, whisk together the vinegar, olive oil, Splenda, and garlic. Season with cumin, cinnamon, ginger, salt, and cayenne pepper. Stir in carrots and raisins, and toss with dressing. Cover, and refrigerate at least 4 hours.

Carrot Ginger Salad

Some days, I just feel the need to clean up my diet. Especially after a fun Saturday of day-drinking and eating too much Mexican food and shoestring fries. I had a slight indigestion and brain fog afterwards. Totally worth it. Especially those damn fries. If you ever visit the North Bay, you have to eat at Fish. in Sausalito. It has fresh and local seafood with great vibes and AMAZING FRIES.

So today, I need some good-for-me, healing foods to clean up my body a bit after all that. One of my favorite combinations is carrot and ginger. They complement each other so well and are so good for you. I make this salad when I need an immunity boost and it’s so easy and quick to make. I like to get multi-color carrots because I like looking at pretty colors. I’m like a magpie, but with colors, and not shiny things. Bad analogy? Thought so. Shrug.

Ooooo and look who has a new kitchen toy!

I put this spiralizer on my holiday wish list and looks like Santa (aka my friend Jackie – Thanks girl!) decided I deserved what I wanted. It’s great for someone like me who avoids grains and gluten. Now my options for healthy low-carb pasta dishes have increased so much more than just using spaghetti squash. And it’s so much fun! Reminds of playing with Play-doh Spaghetti Factory when I was young.

If you don’t have a spiralizer, it’s still delicious using grated carrots just not as fun. It’s even better the next day so if you make it, make a big batch and eat it throughout the week! It’s totally worth it.

Recipe Summary

  • 1 pound carrots, peeled and shredded
  • 1 garlic clove, minced
  • 2 tablespoons sherry vinegar
  • 1 cup coarsely chopped cilantro
  • 1/2 cup grapeseed oil
  • Salt and freshly ground pepper
  • 1/3 cup fresh carrot juice
  • 2 tablespoons mayonnaise
  • 1 1/2 teaspoons Asian sesame oil
  • 3/4 teaspoon fresh ginger juice, squeezed from 2 teaspoons finely grated fresh ginger

In a medium bowl, toss the shredded carrots with the garlic, vinegar, 1/2 cup of the cilantro and 1/4 cup of the grapeseed oil. Season the carrots with salt and pepper. Let the carrots stand for 15 minutes drain well.

Meanwhile, in a small saucepan, boil the carrot juice over moderate heat until it is reduced by half, about 5 minutes. Let the reduced carrot juice cool slightly, then transfer to a bowl. Whisk in the mayonnaise, sesame oil, ginger juice and the remaining 1/4 cup of grapeseed oil. Season the carrot dressing generously with salt and pepper.

Add the carrot dressing and the remaining 1/2 cup of cilantro to the carrots and toss the salad well. Transfer to a shallow bowl and serve immediately.

Cooking notes:

  • This is a very basic recipe for a French-Style Grated Carrot Salad. You can keep it simple, or sprinkle a few add-ins as some like to do: raisins, pine-nuts and chopped walnuts work great in here.
  • This vinaigrette recipe is also basic, including extra-virgin olive oil, lemon juice and Dijon Mustard. If you want to twist it up a bit, you can add a spoonful of honey or a sprinkle of freshly grated ginger.
  • When selecting the carrots for this recipe, organic are best. Alternatively, make sure they are crisp and not too ripe
  • For grating the carrots, you can use aJulienne Peeler(affiliate link), aFood Processor(affiliate link) or a Box Grater(affiliate link).

Carrot Ginger Slaw

Add a satisfying and healthy crunch to a weeknight supper with this Japanese-inspired recipe for carrot ginger slaw made with green onions – the perfect topping for fish tacos or as a side salad.

This carrot ginger slaw recipe is the perfect winter side for busy nights. In other news, speaking of “busy” I’ve decided to cut out that out of my vocabulary. This has been a long time coming, do you remember that article The Busy Trap from the New York Times back in 2012? That was the first time I actually thought about it, but this, “busy trap” idea has stuck with me ever since, in the background but every time I would tell someone “I’ve been busy”, or turning down an opportunity or a night out by saying, “Ah, I’m so busy” I felt myself cringing. So clrealy, in the past couple of months, I’ve become much more aware of the idea of “busy” and just how silly it really is. Whenever someone asks me how I’m doing or how things are going, my answer is usually some form of “Good. Really busy, but good.” and their response is usually the same. Don’t get me wrong, there’s nothing wrong with being busy, but please, let’s stop talking about how busy we are. It’s so…boring. It’s kind of a deflective response, is it not?

I’ve realized that telling someone that I’m busy isn’t really telling them anything about how or what I’m doing, it’s kind of like avoiding the conversation all together. I want to know what projects you’re working on, what you had for dinner last night, that song you’re obsessed with, or that really good book you’re reading. I don’t want to know that you’re tired, or swamped with work, everyone is these days, it’s not something we need to talk about 24/7 also. At least, I think there are many more important things out there than comparing how busy we are with someone else. So there we go, I’ve decided (and we know how much I hate making decisions) that the word busy has no place in my vocabulary anymore. It takes a conscious effort I’ve already had to stop myself responding with “busy” a few times.

Back to the recipe, carrot and ginger is a flavour combination that I love, it’s Asian-inspired and I love playing around with different flavour profiles in different dishes. I wanted to try this combination in a fast, fresh and healthy way, so I adapted a recipe that my mom used to make all the time when I was little into this Asian-inspired carrot ginger slaw. What I love about this dish is that the carrots add a satisfying crunch, and the Asian flavours (ginger, soy sauce, sesame oil and green onions) add a unique touch that would go really well with any kind of Asian dish (Asian Style BBQ Roasted Salmon, Chicken Satays or Japanese Spiced Salmon.)

Quick tip

Watch my video below for a quick 45-second tip for the easiest way to peel ginger.

10-Minute Ginger Carrot & Kale Salad

This is the kind of salad that happens when your fridge is almost empty and you combine what you have on hand to make something fresh and healthy. In my case: kale, carrots, and ginger.

This oil-free salad is fresh, tasty, easy to make, and is perfect for a light dinner or an appetizer. It requires just 6 ingredients, It is so simple and so good that I didn’t want to ruin the simplicity of this dish by adding too much. Let’s go!

All you need is a bunch of kale and a couple of carrots as the main ingredients. Kale is first massaged with some salt (and an optional drizzle of oil if you don’t mind it) until it turns darker and softens. Then you add grated carrots and prepare the dressing.

The dressing consists of lime juice mixed with soy sauce, maple syrup, and grated ginger. It’s simple yet effective, it’s sour, sweet, and salty with some freshness and spiciness coming from fresh ginger.

To finish, sprinkle some fried onions or shallots on top, roasted cashews, and if not oil-free a drizzle of sesame oil for extra flavor! This salad takes basically 10 minutes to prepare and is low-calorie, fresh, tasty, and healthy!

Let me know in the comments if you try this recipe!

Carrot Ginger Dressing Recipe

Carrot Ginger Dressing is the dressing used in many Japanese restaurants in the US. The more American the restaurants are, the more likely they use this dressing for their salad, it seems. I have never seen the Carrot Ginger dressing in restaurants in Japan, so this must be an American thing. Where this originally came from is a little unclear, but it is said that some Japanese steak house restaurants started serving or something. Even though this may not be very authentic Japanese food, still the bright orange dressing is quite tasty and we would like to include it in our Japanese recipes.

Carrot Ginger Dressing is very easy to make (how difficult could it be to make a dressing?) just mix grated carrots and ginger with seasonings and oil. You could throw everything in a food processor, and your job is done… but not so fast people! That could work if you don’t have time, but if you do have time, please grate vegetables on a fine grater. The texture in your mouth (“mouth feel”) is so much softer and smoother if you grate them instead of using a food processor. The salad itself could be anything. Iceberg lettuce works very well with the dressing, but we used it on finely shredded cabbage and sliced cucumber.

You can adjust the amount of ginger. If you like it spicy, add more. Also, it is a very chunky dressing, and you may want to add more vinegar and oil to loosen it. We like it to be like this. It is almost like eating salad with more salad, very healthy and nutritious. Try it, it’s good!

Here are some ideas for other ingredients to include or top your salad with:

  • Raisins or Sultanas
  • Nuts & Seeds
  • Fried/Grilled Halloumi Cheese
  • Pineapple
  • Grated Beetroot
  • Chickpeas
  • Mustard
  • Salad Dressing
  • Parsley or another herb

How To Make A Grated Carrot Salad

To make a grated carrot salad, first of all you’ll need carrots! I went for ordinary orange carrots but you could use purple or another exotic variety.

Then, it’s a matter of grating the carrots into a bowl. I went for using the largest side on a box grater, but you could use a food processor if you’d prefer.

You can also grate in other vegetables if you’d like and then add the orange. The orange can be segmented and mixed through or the zest grated and juice extracted.

The salad can be topped with a salad dressing, or just drizzle over some extra virgin olive oil and add salt and pepper, to taste. For a whole meal you can mix through some chickpeas or serve with halloumi cheese.

Grated Carrot and Orange Salad Recipe

  • 3-4 Carrots
  • 1 Orange
  • Salt & Pepper, to taste
  • 1-2 Tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Sugar/Stevia/Maple Syrup (optional)
  1. Peel the carrots and grate them into a salad bowl.
  2. Grate the zest from the orange over the grated carrots.
  3. Cut the orange in half and squeeze the juice over a sieve onto the grated carrots.
  4. Add the salt and pepper, to taste.
  5. Drizzle over a tablespoon of extra virgin olive oil, toss and add the other tablespoon, or more, depending on how moist you want the salad.
  6. Taste the salad and add sugar/stevia, to taste, if needed.
  7. Place into the fridge for a few hours and then enjoy.

This salad is sweet, flavourful and super easy to put together. It’s perfect for when you feel like a bowl full of veggies but just have the basics to hand.


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