carrot-ginger-cilantro salad
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!
prep time
30 Min
cook time
method
No-Cook or Other
yield
6 as a side salad, more if used as a condiment
Ingredients
- 1 pound carrots, coarsely grated
- 3 tablespoons fresh cilantro, finely chopped
- 1 tablespoon fresh ginger, finely grated
- 1/4 cup rice vinegar
- 2 tablespoons lime or lemon juice
- 2 tablespoons orange juice
- 1-2 tablespoon genuine maple syrup (or a sweetener of your choice)
- 2 teaspoons bragg's amino or light soy sauce or tamari
- 1/2 teaspoon ground coriander seed
- 1/4 teaspoon ground pepper (or to taste)
- 1 pinch salt (taste first, you may not need it)
How To Make carrot-ginger-cilantro salad
-
Step 1Combine the carrots and cilantro in a medium-sized bowl.
-
Step 2Mix all the other ingredients together and pour over the carrot mixture. Let marinade for at least 30 minutes before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Side Dishes
Category:
Other Salads
Diet:
Vegetarian
Tag:
#Healthy
Keyword:
#side dish
Keyword:
#Vegan
Keyword:
#Carrots
Keyword:
#condiment
Keyword:
#plant-strong
Ingredient:
Vegetable
Method:
No-Cook or Other
Culture:
American
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