Gingery Carrot  Salad

Gingery Carrot Salad

41 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    2 m
  • Ready In

    1 d 22 m
Recipe by  LAKEGRAN65

“A refreshing change of pace. I am always looking for salads that get better when they are in the fridge for a few days.”

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Adjust Servings

Original recipe yields 4 servings



  1. Bring a large pot of water to boil. Add carrots, and continue to boil until just tender, about 2 minutes. Rinse with cold water, drain well, and set aside.
  2. In a large bowl, whisk together the vinegar, olive oil, Splenda, and garlic. Season with cumin, cinnamon, ginger, salt, and cayenne pepper. Stir in carrots and raisins, and toss with dressing. Cover, and refrigerate at least 4 hours.

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Reviews (41)

Rate This Recipe


I brought this dish to a Thanksgiving potluck, and it went over very well. I left out the raisins, added some chopped cilantro, and held back on the garlic. It was delicious!



I made this without cooking the carrots and used honey instead of Splenda. Delicious!



Really good recipe. I recommend going ahead and cooking the carrots-- I've had this before where the carrots are fresh and there's something nice about having them slightly softer (only slightly-- 2 minutes was perfect). I added raisins and cashews, as well as cilantro and green onion. I didn't have cider vinegar so substitutes rice wine vinegar which turned out great.

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Amount Per Serving (4 total)

  • Calories
  • 139 cal
  • 7%
  • Fat
  • 3.8 g
  • 6%
  • Carbs
  • 27.1 g
  • 9%
  • Protein
  • 1.6 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 98 mg
  • 4%

Based on a 2,000 calorie diet



previous recipe:

Roasted Carrot Salad


next recipe:

Cool Carrot Salad