Carrot And Ginger Salad – a delicious recipe with sultana raisin, young carrot, salt, honey, pecans, Dressing. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Put a little water into a kettle and put it on to boil.
2
Put the sultanas into a small bowl, then cover them with boiling water and set them aside.
3
To make the citrus dressing, peel and finely grate the ginger into a small mixing bowl.
4
Finely grate half the rind from the lemon and then from the orange into the bowl.
5
Squeese the juice from half of the lemon and then from half of the orange and add it to the ginger in the mixing bowl.
6
Stir in the sour cream or yogurt and set the dressing aside.
7
Peel the carrots and grate them into a serving bowl, then drain the sultanas and add them.
8
Stir the dressing into the carrots and sultana mixture, then season with salt and add honey or sugar to taste.
9
Finally, stir in the chopped nuts and serve.
440
kcal
Calories
35
g
Fat
31
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/2 cup sultana raisin, 3/4 lb young carrot, salt, 1/2 teaspoon honey or 1/2 teaspoon sugar, and more.
Yes, Carrot And Ginger Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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