Carrot Ginger Salad

Maine SNAP-Ed

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Alexis Guy avatar
Recipe video made by Alexis Published on 09/07/2020, viewed by 1773
yield4 portionstotal time20m

An 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 (from 1/2 orange)

1 Tablespoon vegetable or olive oil

1 Tablespoon low sodium soy sauce

1/8 teaspoon ground ginger

1/8 teaspoon garlic powder

1 teaspoon honey or sugar

optional: sesame seeds, cilantro, scallions

(Nutritional facts 146 calories, 7.85 g fat, 18.22 g carbohydrates, 3.34 g protein, undefined mg cholesterol, 112 mg sodium)

How to cook

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s and grate if using whole.

Wash your hands, surfaces, and all produce thoroughly. Chop tops off carrots and grate if using whole.

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Dice bell pepper.

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Combine carrots, peppers, raisins, and sunflower seeds in a bowl.

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r, and honey in a bowl and whisk or in a jar and shake to blend.

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.

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d/or cilantro if desired.

Pour dressing over salad and stir to blend. Add sesame seeds, scallions, and/or cilantro if desired.

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Refrigerate for a few hours to blend flavors.

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