Best 7 Ginger Carrot And Daikon Salad Recipes
"Ginger Carrot and Daikon Salad" is a delightful and refreshing dish that combines the flavors of ginger, carrots, and daikon radishes. With a contrast of textures, this versatile salad can be served as an appetizer, side dish, or even as a light meal. The combination of sweet and savory ingredients, along with the crunch of the vegetables, creates a symphony of taste. Whether you're a seasoned salad-maker or just starting your culinary journey, this guide will provide you with the best recipes to create a mouthwatering "Ginger Carrot and Daikon Salad".
Here are our top 7 tried and tested recipes!
DAIKON-CARROT SALAD
Provided by Food Network Kitchen
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Shave the daikon into ribbons with a vegetable peeler. Toss with 1/4 teaspoon salt in a colander; let drain in the sink, tossing occasionally, about 15 minutes. Meanwhile, shave the carrots into ribbons with the peeler.
- Make the dressing: Whisk the ginger, vinegar, lime juice and 1/2 teaspoon salt in a large bowl. Slowly whisk in the vegetable oil and sesame oil until blended.
- Toast the sesame seeds in a skillet over medium heat, tossing occasionally, until the white seeds are golden, about 5 minutes. Add 1 tablespoon seeds to the dressing.
- Toss the daikon and carrots with the dressing and season with salt. Top with the remaining sesame seeds.
Nutrition Facts : Calories 185 calorie, Fat 15 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 163 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 5 grams, Sugar 4 grams
FRESH GINGER CARROT SALAD
I created this salad as an alternative to the mayonnaise, raisin and carrot salad my mom used to make. I had some leftover ginger and really liked the fresh taste. I have a sweet tooth, and this salad satisfies it! -Lauri Cherian, Scott Depot, West Virginia
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Drain crushed pineapple, reserving 3 tablespoons juice. In a bowl, combine the pineapple, carrots, raisins, coconut and walnuts. Combine the yogurt, ginger and reserved pineapple juice. Pour dressing over carrot mixture; toss gently to coat. Refrigerate for at least 1 hour.
Nutrition Facts : Calories 291 calories, Fat 11g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 112mg sodium, Carbohydrate 49g carbohydrate (37g sugars, Fiber 4g fiber), Protein 6g protein.
GINGER, CARROT, AND DAIKON SALAD
This goes great with so many different entrees. It's a crisp and healthful addition to any menu. Try this with Asian Style Gravlax! From Cooking with Caprial, American Bistro Fare. Cook time is marinating time.
Provided by Sharon123
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place julienned daikon, carrot, and radish in a bowl and toss.
- For the dressing:.
- Place the vinegar, gingerroot, garlic, chile sauce, and cilantro in a small bowl and mix well. Whisk in oil until well blended. Season with soy sauce.
- Pour the dressing over radish mixture and marinate 30 minutes. Serve cold or at room temperature. Enjoy!
GINGER, CARROT, AND DAIKON SALAD
Steps:
- Place julienned daikon, carrot, and radish in a bowl and toss. For the dressing, place vinegar, gingerroot, garlic, chili sauce, and cilantro in a small bowl and mix well. Whisk in oil until well blended. Season with soy sauce. Pour dressing over radish mixture and marinate 30 minutes. Serve cold or at room temperature. Serves four. Per serving: 725 Calories (kcal); 73g Total Fat; (88% calories from fat); 2g Protein; 20g Carbohydrate; 0mg Cholesterol; 58mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 14 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
Nutrition Facts : Calories 447 calories, Fat 48.0885731160583 g, Carbohydrate 3.22749202447816 g, Cholesterol 0 mg, Fiber 0.266256585032602 g, Protein 0.63861128026693 g, SaturatedFat 3.55106225819514 g, ServingSize 1 1 Serving (115g), Sodium 8.64113274594824 mg, Sugar 2.96123543944556 g, TransFat 0.600516929815566 g
CARROT SALAD WITH GINGER
Quick and easy gingered carrot salad. I think it tastes best after 24 hours.
Provided by Anne
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 40m
Yield 10
Number Of Ingredients 4
Steps:
- Mix carrots, raisins, orange juice, and candied ginger together in a large bowl. Cover the bowl with plastic wrap and refrigerate until flavors blend, 30 minutes to overnight.
Nutrition Facts : Calories 71.8 calories, Carbohydrate 18.3 g, Fat 0.2 g, Fiber 1.8 g, Protein 0.9 g, Sodium 33.4 mg, Sugar 12 g
CRUNCHY GREENS WITH CARROT-GINGER DRESSING
This recipe draws inspiration from the sunny-orange flavor of green salads with carrot-ginger dressing at Japanese American restaurants. The pulpy, aromatic dressing may be the star, but a salad is only as good as its lettuce. After washing and thoroughly spin-drying the greens in a salad spinner (alternatively, you can pat them dry in a clean kitchen towel), one way to maximize their crunch before adding the dressing is to refrigerate them, covered, for at least 30 minutes. Little Gem has a sweet, juicy sturdiness, but regular packaged mixed greens, baby spinach and chopped romaine hearts work, too.
Provided by Eric Kim
Categories dinner, easy, lunch, quick, weeknight, salads and dressings, appetizer, side dish
Time 10m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Make the dressing: In a food processor, purée the carrot, ginger, olive oil, rice vinegar, soy sauce, sugar, onion powder, a pinch of salt and 1 tablespoon cold water until as smooth as possible, 1 to 2 minutes.
- Dress the salad: Place the lettuce leaves in a large serving bowl. Add a couple of tablespoons of the dressing and toss, then add more as needed to evenly coat. The salad should be lightly dressed, not drowned; don't use every drop of dressing if you don't need to. Taste for seasoning, adjusting with more salt as desired. Top the salad with the mint leaves and serve immediately.
JAPANESE PICKLED DAIKON AND CARROT SALAD
Crunchy and fresh, with a delightful flavor, this is a nice side to go with some of your other salads, vegetables, and chutneys. Not really a salad in the Western culinary sense, but more of a condiment, like seaweed salad. Prep time does not include refrigeration time. :)
Provided by PalatablePastime
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel and finely shred carrot and daikon.
- Put vegetables into large bowl; sprinkle with salt and let stand for 30 minutes.
- Gently squeeze out as much water as possible from vegetables.
- In a bowl, combine vinegar, soy sauce, ginger and sugar, stirring until sugar dissolves.
- add vegetables and refrigerate for 8 hours.
- Salad will keep for up to 1 week in sealed container in refrigerator.
Nutrition Facts : Calories 14.9, Sodium 633.8, Carbohydrate 3.6, Fiber 0.4, Sugar 2.8, Protein 0.2
Tips:
- Choose fresh, high-quality vegetables: The better the quality of your ingredients, the better your salad will taste. Look for carrots and daikon that are firm and bright in color, and ginger that is plump and aromatic.
- Use a sharp knife or mandoline to thinly slice the vegetables: This will help them absorb the dressing more easily and make them easier to eat.
- Don't be afraid to experiment with different dressings: The dressing is what really makes this salad shine, so feel free to get creative. Try a simple vinaigrette, a creamy dressing, or even a tangy citrus dressing.
- Garnish the salad with fresh herbs or nuts: This will add a pop of color and flavor to the dish.
Conclusion:
Ginger carrot and daikon salad is a delicious and healthy way to enjoy fresh vegetables. It's a great side dish for any meal, or it can be served as a light lunch or dinner. With its bright flavors and refreshing crunch, this salad is sure to please everyone at the table.
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