-
-
My review
Gingery Carrot Salad
LAKEGRAN65
"A refreshing change of pace. I am always looking for salads that get better when they are in the fridge for a few days."
Added to shopping list.
Go to shopping list.
Ingredients
1 d 22 m servings 136 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Nutrition Facts
Per Serving: 136 calories; 3.8 g fat; 26.4 g carbohydrates; 1.6 g protein; 0 mg cholesterol; 98 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 4753 Ratings
-
-
-
-
-
Most helpful positive review
10/29/2006
I made this without cooking the carrots and used honey instead of Splenda. Delicious!
Most helpful critical review
7/16/2011
Wasn't real crazy about this. Kids tasted it but refused to eat it (3 and 5 yr). I think it has potential if it had more of an asia emphasis - maybe a little sweeter, rice vinegar instead of cid...
Most helpful
Most positive
Least positive
Newest
10/29/2006
I made this without cooking the carrots and used honey instead of Splenda. Delicious!
11/25/2005
I brought this dish to a Thanksgiving potluck, and it went over very well. I left out the raisins, added some chopped cilantro, and held back on the garlic. It was delicious!
9/21/2007
Really good recipe. I recommend going ahead and cooking the carrots-- I've had this before where the carrots are fresh and there's something nice about having them slightly softer (only slightly...
8/19/2006
This was interesting. It's a very good combination of sweet and savory. I made it raw and shredded the carrots so they'd be tender and absorb the flavor. Instead of Splenda, I used 2 tsp of agav...
5/10/2010
This is fabulous! I just used raw carrots and grated them. I don't care for non-nutritive sweeteners, so I used demerara sugar (1 Tbsp instead of 2). Also, I didn't have any raisins, so I use...
9/6/2008
My husband and his buddy loved this recipe and asked for more. I did make a few minor changes. I used honey instead of splenda (as one reviewer suggested) and I omitted raisins (Just can't do ...
9/19/2010
I have prepared this several times and it is very good. People who were certain they would hate it, really liked it . I have always used sugar because that is what I had but will try honey. I u...
1/4/2007
This is a very good salad... It had a good tangy taste. I would encourage you not to take a short cut on the refridgerator time. The only change I will make on this recipie is to cut the carots ...