Carrot Ginger Salad
Maine SNAP-Ed
4 portionsAn easy, healthy carrot slaw that stores well and improves as it refrigerates. Recipe from Food Hero: https://www.foodhero.org/recipes/asian-carrot-salad
What you will need
Salad
2 cups shredded carrots (about 4 whole)
1/4 cup chopped bell pepper
1/4 cup dried cranberries or raisins
1/4 cup sunflower seeds or cashews
Dressing
1/4 cup orange juice (juice from 1/2 orange)
1 Tablespoon vegetable or olive oil
1 Tablespoon low sodium soy sauce
1/8 teaspoon ground ginger
optional: sesame seeds, cilantro, scallions
(Nutritional facts 144 calories, 7.95 g fat, 17.39 g carbohydrates, 3.37 g protein, undefined mg cholesterol, 114 mg sodium)How to cook
1
Chop tops off carrots and grate if using whole.
2
Dice bell pepper.
3
Combine carrots, peppers, raisins, and sunflower seeds in a bowl.
4
Combine orange juice, vegetable oil, soy sauce, ground ginger, garlic powder, and honey in a bowl and whisk or in a jar and shake to blend.
5
Pour dressing over salad and stir to blend. Add sesame seeds, scallions, and/or cilantro if desired.
6
Refrigerate for a few hours to blend flavors.
Comments