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Carrot Ginger Salad

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A tangy and refreshing salad of shredded carrots tossed in a zesty ginger dressing.

Ingredients

Scale
  • 4 large carrots, peeled and julienned
  • 1 tbsp fresh ginger, grated
  • 2 tbsp rice vinegar
  • 1 tbsp lemon juice
  • 1 tbsp honey or sugar (for vegan, use maple syrup)
  • 1 tbsp sesame oil
  • 1 tsp soy sauce (optional)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tbsp chopped cilantro (optional garnish)
  • 1 tsp sesame seeds (optional garnish)

Instructions

  1. Peel and julienne the carrots (or grate them using a box grater or mandoline).
  2. In a small bowl, whisk together the grated ginger, rice vinegar, lemon juice, honey (or maple syrup), sesame oil, and soy sauce (if using) until well combined.
  3. Place the shredded carrots in a large bowl and pour the dressing over them.
  4. Toss thoroughly to coat every piece of carrot with the ginger dressing.
  5. Season with salt and pepper to taste and toss again.
  6. Let the salad sit for at least 5 minutes to allow flavors to meld. For best results, chill in the refrigerator for 10–15 minutes before serving.
  7. Garnish with chopped cilantro and sesame seeds just before serving.

Notes

  • You can adjust the amount of ginger to your taste—add more for extra heat.
  • If you don’t have sesame oil, a neutral oil like canola will work in a pinch.
  • For a nutty crunch, stir in some toasted slivered almonds or sunflower seeds.
  • This salad keeps well for up to 2 days in an airtight container in the fridge.

Nutrition

Keywords: carrot ginger salad, carrot salad, ginger dressing, vegan salad

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