Carrot-Ginger-Cilantro Salad

Barb Hayes


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!

★★★★★ 1 vote
6 as a side salad, more if used as a condiment
30 Min
No-Cook or Other


1 lb
carrots, coarsely grated
3 Tbsp
fresh cilantro, finely chopped
1 Tbsp
fresh ginger, finely grated
1/4 c
rice vinegar
2 Tbsp
lime or lemon juice
2 Tbsp
orange juice
1-2 Tbsp
genuine maple syrup (or a sweetener of your choice)
2 tsp
bragg's amino or light soy sauce or tamari
1/2 tsp
ground coriander seed
1/4 tsp
ground pepper (or to taste)
1 pinch
salt (taste first, you may not need it)


1Combine the carrots and cilantro in a medium-sized bowl.
2Mix all the other ingredients together and pour over the carrot mixture. Let marinade for at least 30 minutes before serving.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy