Carrot Ginger Salad
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 1⁄2 cup dried cranberries
- 1 cup orange juice
- 1⁄2 cup macadamia nuts or 1/2 cup slivered almonds
- 4 -5 medium carrots, peeled and grated (about 3 cups)
- 1 tablespoon sugar
- 1 tablespoon lime juice
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground cumin
- 1⁄4 teaspoon kosher salt (to taste)
- 1⁄8 teaspoon cayenne pepper (optional)
directions
- 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.
- 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.
- 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.
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RECIPE SUBMITTED BY
Semi-professional--have worked in restaurants for 25+ years and working in the kitchen is my best therapy. I love to try new and different ingredients and techniques and parse out most of my experiments to friends & family and any other willing guinea pigs.
My favorite cookbook, right now, is "The Art of Simple Food", by Alice Waters--amazing recipes, information and advice for any level of cook.
Here in the desert, you've gotta try Wangs, Roscoe Grill, Copley's, Tyler's...to name a few.
My all-time favorite restaurant is Huggo's on The Big Island of Hawaii--the food is pretty good, but the ambience & location are what put it over the top.