Double-lemon ginger carrot salad from Fast, Fresh & Green: More Than 90 Delicious Recipes for Veggie Lovers (page 146) by Susie Middleton

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cilantro for parsley.

  • barbarajane on August 23, 2014

    I have to add my approval of this salad. It is terrific just as it is.

  • melissa8800 on January 01, 2013

    I love the genius of this recipe, carrots and ginger. I love my mom's carrot salad but no longer want all the mayo. This one is flavorful and filling. I made this recipe but wanted more ginger flavor. This recipe ended up to be the starting point for my favorite carrot salad. If you are interested, this is how I make it now: In large bowl, make vinaigrette of juice of orange, juice of lemon, lemon rind, salt, pepper, fresh grated ginger, stevia, honey, little olive oil, chopped cilantro (sometimes), and finely chopped red onion (sometimes). Make sure the dressing is very flavorful. Pour raisins into the vinaigrette to soak while you prepare the carrots. Add lots of grated carrots to the bowl. Thoroughly mix the dressing and carrots. Eat now or let sit to marry flavors. Also great the next day.

  • vhopcroft on May 19, 2011

    Fantastic. I used local, organic carrots (really best with fresh carrots) and canola in lieu of peanut oil. My toddler ate this up.

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