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Ginger Carrot Salad

I like to play with seasoned vinegar adding herb stems, ginger peelings, star anise and cinnamon, overripe fruit… whatever I have around. Any lightly steamed vegetable can be dressed with these vinegars and eaten cold the next day for lunch. (12-4 oz servings)

  • 4 lb. carrots, peeled and capped
  • 1/3 cup chopped mint
  • 1/3 cup chopped cilantro
  • 1 cup ginger vinegar
  • 1 cup lime juice
  • 2 tsp. minced garlic
  • 2 ½ tsp. salt
  • 2 ½ Tbsp. minced ginger
  • 1 ½ Tbsp. sugar

Grate carrots in a food processor and place in a stainless steel bowl and toss well with mint and cilantro. Bring all other ingredients to a boil and pour over carrots. Let carrots steep until cooled or refrigerate overnight. Drain well before serving.

Per Serving: Calories: 44 Protein: 1gm Fat: 0gm

Carbohydrates: 11gm Sodium: 269mg

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