This is an oil-free version of a classic picnic recipe. I use this as a side dish, as a condiment with roasted beets, and as a sandwich spread. It would go great with salmon or pork, too. It is light and flavorful, and oh so good for you!
If you use a food processor to shred the carrots, this comes together in about 15 minutes.
This is very versatile. Add 1-2 cloves of minced garlic to the dressing and toss with roasted beets for a fall side-dish. Do an extra-fine chop in a food processor for a terrific spread for a veggie sandwich. It's all good!
serves6 as a side salad, more if used as a condiment
prep time30 Min
methodNo-Cook or Other
carrots, coarsely grated
fresh cilantro, finely chopped
fresh ginger, finely grated
lime or lemon juice
genuine maple syrup (or a sweetener of your choice)
bragg's amino or light soy sauce or tamari
ground coriander seed
ground pepper (or to taste)
salt (taste first, you may not need it)
How To Make
Combine the carrots and cilantro in a medium-sized bowl.
Mix all the other ingredients together and pour over the carrot mixture. Let marinade for at least 30 minutes before serving.
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