This is a bright, crunchy carrot salad with a proper hit of fresh ginger. Think of it the way you would think of coleslaw: a useful side dish that can sit next to a sandwich, soup, roasted chicken, or whatever else is becoming dinner.
It takes about ten minutes. Grate the ginger, squeeze out the juice, whisk it with vinegar, sugar, oil, salt, and pepper, then toss in the carrots. That is the whole operation.
It is a good recipe to hand to someone who wants to help but does not want to take on a complicated cooking project. Bring it in a serving container with a lid and it can go directly into the fridge.
Love this recipe? Find more simple sides in the Vegetables and Salads Postpartum Recipe Collection.
Ginger Carrot Salad
Ingredients
- 1 2-inch knob of fresh ginger
- 2 tbsp white wine vinegar
- 1/2 tsp sugar
- 1/4 tsp salt
- pepper (to taste)
- 7 tbsp vegetable oil
- 12 oz shredded carrots
Instructions
- Finely grate the ginger over a medium bowl. Gather the gratings together , squeeze into a bowl and discard pulp. Whisk in the vinegar, sugar, salt and pepper until the sugar dissolves, then whisk in the oil to emulsify. Toss in carrots and season with salt and pepper to taste.
Listen While You Prep
While you make the dressing and toss the carrots, listen to Resilient Parenting Helps You Handle the Early Months After Baby. Dr. Kate Lund shares practical ways to meet the hard moments of early parenthood without expecting yourself to hold everything together.