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This quick salad of grated carrots, cucumbers and celery is super tasty with the honey-ginger dressing.
Carrots and cucumbers are nice and cooling, while celery add satisfying crunch and exceptional fiber. The cooling vegetables contrast the zingy warmth of the dressing itself.
This dressing reminds me of the one I always get at Thai restaurants on salads. While ginger might sound strange in a salad dressing at first, I expect you will be pleasantly surprised, especially when combined with honey.
How to enjoy; meal ideas
- Enjoy this salad as a side dish along with any Asian food that would go well with ginger.
- I could see the salad with avocado also, along with rice, almonds, and tamari soy sauce for a quick snack.
- A quick meal idea is this carrot salad along with cooked rice, my 5-minute savory tofu, and steamed vegetables.
- Or use the carrot salad as part of a grain bowl. A grain bowl is where you have a grain, vegetables (cooked, raw, or both), and a protein, served together in bowl.
- Since the dressing is so flavorful, use it like a condiment to amp up the overall flavor of something.
- Go ahead and use the dressing on green salads too, but be careful with how much you use, since it is quite gingery!
Recipe for Carrot Salad with Honey-Ginger Dressing
Servings: 8 servings
Calories: 144kcal
Print Recipe
Equipment
Ingredients
for the salad
- 2 cups carrot grated
for the honey-ginger dressing
- 1/4 cup ginger (1 ounce), roughly chopped
- 1 teaspoon shallot chopped (optional; sub with red onion)
- 1 tablespoon honey
- 2 1/2 tablespoons rice vinegar (sub with apple cider, white wine, or white vinegar)
- pinch white pepper (sub with black pepper)
- 1/4 teaspoon salt
- 1/2 cup olive oil
Instructions
for the salad
- Wash, then grate carrot. Place in a mixing bowl.
for the honey-ginger dressing
- Add all ingredients except the oil into a mini chopper/grinder, food processor, or blender.
- Pulse until the ginger is finely chopped.
- Keep the motor running, and slowly add the oil in a steady stream.
- Taste, and adjust the seasoning. Add more honey, vinegar, pepper, or salt if needed. Transfer to a glass jar and store in the fridge for up to 2 weeks.
Notes
How to enjoy this salad & dressing
- Enjoy this salad as a side dish along with any Asian food that would go well with ginger.
- I could see the salad with cooked rice, avocado, almonds, and tamari soy sauce for a quick snack.
- A quick meal idea is this carrot salad along with cooked rice, my 5-minute savory tofu, and steamed vegetables.
- Or use the carrot salad as part of a grain bowl. A grain bowl is where you have a grain, vegetables (cooked, raw, or both), and a protein, served together in bowl.
- Since the dressing is so flavorful, add a spoonful like a condiment to amp up the overall flavor of something.
- Go ahead and use the dressing on green salads too, but be careful with how much you use, since it is quite gingery!
Nutrition
Calories: 144kcal | Carbohydrates: 6g | Protein: 0.4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 96mg | Potassium: 117mg | Fiber: 1g | Sugar: 4g | Vitamin A: 5346IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 0.2mg