Tangy and refreshing this Spiralized Carrot Salad with Lemon Ginger Dressing makes a great picnic side dish.
Looks like summer has finally arrived. We’ve been hit with some hot and humid weather this week and I’ve switched over to cooking with minimal effort. Basically this means if I don’t have to turn on the oven I’m good. Summer cooking equals a lot of raw vegetables, salads and proteins to be sauteed or grilled – or cooked on a grill pan!
Just vegetables on their own is boring though, which is why I like to toss them in a light flavorful vinaigrette. I’ve been making a version of this carrot salad for years but for once I figured I would stop tossing whatever I had into it and make a proper version to share with all of you.
Carrot salad is one of those sides I always had growing up. My mom made it or picked up from the deli but her version was completely different. It was sweet, it had raisins and it was shredded. That’s good and all but raisins have their specific place and purpose – not in my salad. They’re meant for quick snacks or desserts. Plus I don’t want a sweet salad, I want one that’s tangy, has a little bite from garlic and ginger and natural sweetness from the carrots.
Oh and the shredding, no need to destroy your knuckles on a simple salad just break out your spiralizer for pretty carrot noodles! Bonus you get a carrot core to feed the begging pug at your feeet. Oh just me?
- 2 large carrots, peeled
- ¼ cup chopped fresh parsley
- 1 lemon, zested and juiced
- 1 medium garlic clove, finely minced
- 1 inch piece of ginger, peeled and finely minced
- 1 teaspoon honey
- ½ teaspoon kosher salt
- 1 tablespoon rice wine vinegar
- ⅓ cup extra virgin olive oil
- Trim the edges from your carrots and using a spiralizer with the fine shredding blade spiralize the carrots into a large bowl. If you don’t own a spiralizer you can shred the carrots.
- Toss the carrots with the chopped parsley.
- In a bowl whisk together the lemon juice, zest, minced garlic, ginger, honey, salt and rice wine vinegar. While whisking very slow drizzle the olive oil until the dressing is emulsified.
- Pour over the salad and coat completely. Let sit for at least 15 minutes before serving.
- Salad can be prepped and dressing earlier in the day and is good for about 1-2 days refrigerated.
Original article: Spiralized Carrot Salad with Lemon Ginger Dressing
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