Gingery Carrot Salad


A refreshing change of pace. I am always looking for salads that get better when they are in the fridge for a few days.

Prep Time:
20 mins
Cook Time:
2 mins
Additional Time:
1 day
Total Time:
1 day 22 mins
4 servings


  • 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

  • teaspoon seasoned salt

  • 1 dash cayenne pepper

  • ½ cup raisins


  1. 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.

  2. 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.

Nutrition Facts (per serving)

136 Calories
4g Fat
26g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 136
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 3%
Sodium 98mg 4%
Total Carbohydrate 26g 10%
Dietary Fiber 4g 16%
Total Sugars 16g
Protein 2g
Vitamin C 5mg 25%
Calcium 50mg 4%
Iron 1mg 5%
Potassium 440mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.