Best Carrot And Cranberry Salad With Fresh Ginger Dressing Recipes

Carrot Cranberry Salad image

Provided by Jeff Mauro, host of Sandwich King

Time 20m

Yield 4 servings

Number Of Ingredients 9

1/2 cup mayonnaise
1/4 cup extra-virgin olive oil
1 tablespoon honey
1 tablespoon white wine vinegar
Kosher salt and freshly ground black pepper
4 cups shredded carrots (about 8 medium)
1/4 cup dried cranberries
1/4 cup toasted pecans, coarsely chopped
1/2 teaspoon celery seed

Steps:

Whisk the mayonnaise, oil, honey and vinegar in a small bowl. Sprinkle with salt and pepper.
Toss the carrots, cranberries, pecans and celery seeds in a medium bowl. Add the mayonnaise-oil mixture and toss until well combined. Cover the bowl and refrigerate until ready to serve.

Carrot Ginger Dressing image

Provided by Food Network Kitchen

Categories condiment

Time 10m

Yield about 1 1/4 cups

Number Of Ingredients 8

1 large carrot, peeled and roughly chopped (about 4 ounces)
1/2 red apple, such as Gala, Honeycrisp or Fuji, peeled, cored and roughly chopped (about 3 ounces)
One 1 1/2-inch piece fresh ginger, peeled and roughly chopped
1 clove garlic, peeled
1/4 cup white miso
1/4 cup unseasoned rice vinegar
3 tablespoons toasted sesame oil
Kosher salt and freshly ground black pepper

Steps:

Add the carrot, apple, ginger, garlic, miso, rice vinegar, sesame oil, 1 teaspoon salt and 1/4 teaspoon pepper to a blender. Puree until smooth. (If necessary, stop the blender and scrape down the sides with a rubber spatula to help the ingredients blend completely.) Season to taste with salt and pepper.
Use immediately or transfer to an airtight container and refrigerate for up to 7 days.

Light Carrot-Ginger Dressing image

Provided by Food Network Kitchen

Time 10m

Yield 1 cup

Number Of Ingredients 8

1 medium carrot, roughly chopped
2 tablespoons chopped peeled ginger
1 teaspoon packed light brown sugar
2 tablespoons rice vinegar (not seasoned)
1 teaspoon fresh lemon juice
2 teaspoons low-sodium soy sauce
2 teaspoons sesame oil
Kosher salt

Steps:

Put the carrot and 1 cup water in a small saucepan. Bring to a simmer over medium-low heat and cook until tender, about 15 minutes. Reserve 1/2 cup cooking liquid, then drain the carrot.
Puree the carrot and reserved cooking liquid in a blender until smooth. Add the ginger, brown sugar, vinegar, lemon juice, soy sauce, sesame oil and teaspoon salt; pulse until smooth.

Nutrition Facts : Calories 17, Fat 1 grams, Sodium 86 milligrams, Carbohydrate 2 grams