Carrot and Ginger Salad

READY IN: 20mins
Recipe by Derf2440

A change to start dinner with and the leftovers were great in my lunch box. from Reader's Digest

Top Review by Bergy

What a wonderful dressing! It almost tastes coconutty with a citrus twang. I used 2% yogurt and plumped the raisins in hot Maderia wine - Very very good salad heartily enjoyed - I know when it is a "DERF" recipe we will enjoy it. This was part of a Chrismas Eve Buffet - Thanks Dorothy

Ingredients Nutrition


  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.

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