carrot-ginger-cilantro salad
(1 rating)
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!
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(1 rating)
yield
6 as a side salad, more if used as a condiment
prep time
30 Min
method
No-Cook or Other
Ingredients For carrot-ginger-cilantro salad
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1 lbcarrots, coarsely grated
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3 Tbspfresh cilantro, finely chopped
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1 Tbspfresh ginger, finely grated
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1/4 crice vinegar
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2 Tbsplime or lemon juice
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2 Tbsporange juice
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1-2 Tbspgenuine maple syrup (or a sweetener of your choice)
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2 tspbragg's amino or light soy sauce or tamari
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1/2 tspground coriander seed
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1/4 tspground pepper (or to taste)
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1 pinchsalt (taste first, you may not need it)
How To Make carrot-ginger-cilantro salad
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1Combine the carrots and cilantro in a medium-sized bowl.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Carrot-Ginger-Cilantro Salad:
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