Photo: Anna Pelzer
Gingery Carrot Salad
11 ingredients
20 min + 2 min
4 servings
openrecipes
"A refreshing change of pace. I am always looking for salads that get better when they are in the fridge for a few days."
Estimated Nutrition (whole recipe, rough)
237
Calories
2g
Protein
15g
Fat
28g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Carrot | 1 medium (61g) | 25 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound carrots, cut diagonally into thin slices
- 2 tablespoons cider vinegar
- 1 tablespoon olive oil
- 2 tablespoons Splenda
- 1 clove garlic, grated
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cinnamon
- 1 teaspoon grated fresh ginger
- 1/8 teaspoon seasoned salt
- 1 dash cayenne pepper
- 1/2 cup raisins
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes