Carrot Ginger Salad

READY IN: 20mins
Recipe by Hungry Hogareno

A quick and very refreshing salad, perfect for any hot summer day. This salad pairs well with curries or any spicy stew. It travels well too, so would be a good addition to the picnic basket or a party table. For another layer of flavor add 1/2 teaspoon rose water, if available.

Top Review by Sydney Mike

OUTSTANDING SALAD, what with the combo of the berries, OJ, TOASTED almonds & carrots (Oh, yes, & the ginger played a nice part here, too!) ~ Definitely a keeper of a recipe, thanks to your posting it! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]

Ingredients Nutrition


  1. Place dried cranberries and orange juice in a glass measuring cup and microwave on high for 1 minute. Let sit for about 10 minutes to allow cranberries to plump.
  2. Toast nuts in a medium skillet over medium-low heat until just beginning to turn golden brown and fragrant. Immediately remove from heat; when cool, chop coarsely and set aside.
  3. Place all ingredients in a medium non-reactive bowl and stir to combine. Adjust seasoning. Cover and chill 1 to 2 hours or up to overnight before serving, stirring once or twice.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a