Gingery Carrot Salad

A refreshing change of pace. I am always looking for salads that get better when they are in the fridge for a few days.

Original recipe makes 4 servings


1 pound carrots, cut diagonally into thin slices
2 tablespoons cider vinegar
1 tablespoon olive oil
2 tablespoons Splenda
1 clove garlic, grated
1/4 teaspoon ground cumin
1/4 teaspoon cinnamon
1 teaspoon grated fresh ginger
1/8 teaspoon seasoned salt
1 dash cayenne pepper
1/2 cup raisins

  • PREP

    20 mins

  • COOK

    2 mins


    1 day 22 mins


  1. Bring a large pot of water to boil. Add carrots, and continue to boil until just tender, about 2 minutes. Rinse with cold water, drain well, and set aside.
  2. In a large bowl, whisk together the vinegar, olive oil, Splenda, and garlic. Season with cumin, cinnamon, ginger, salt, and cayenne pepper. Stir in carrots and raisins, and toss with dressing. Cover, and refrigerate at least 4 hours.


Calories: 139 kcal
Carbohydrates: 27.1 g
Cholesterol: 0 mg
Fat: 3.8 g
Fiber: 4.4 g
Protein: 1.6 g
Sodium: 98 mg