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)

How to Make Carrot-Ginger-Cilantro Salad


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

Printable Recipe Card

About Carrot-Ginger-Cilantro Salad

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

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