carrot salad with a light ginger dressing


light & fresh, perfect for complimenting a summer BBQ

My husband insisted on using our rotisserie on the BBQ tonight (to which he added applewood chips…definitely worth the wait! Delicious chicken, so much flavour and very juicy! He keeps joking he will post his stuff on his own site, called “fit for beer dad”). Anyways, we needed a side dish so I decided to make a light salad. I’m really a big fan of these kinds of salads (grated hearty vegetables) because it is so much more exciting than lettuce, and packs more flavour and nutrients per bite. This salad is very low maintenance – the hardest part is grating carrots…pie pie helped me with this part on the deck and then I let her throw the carrot tops into the yard to feed the rabbits and deer (she got a kick out of that!). You don’t even need to mix the dressing separately in a jar, you can just measure and pour the ingredients directly onto the grated carrots. It also keeps well in the fridge until the next day, so make extra to take for lunch!

prep: 10 min   yield: 4-6 servings

what you need:

  • 5 medium carrots
  • 1 green onion
  • 1 cup raisins
  • 1/2 cup roasted whole almonds


  • 1 tbsp finely grated ginger (the easiest is to freeze fresh ginger and then use a microplane to grate it)
  • 1 tsp red wine vinegar
  • 1/2 tbsp raw honey
  • small pinch of salt
  • freshly ground black pepper
  • 1 tsp extra virgin olive oil

what to do:

  1. Soak raisins in a little bit of warm water, just enough almost cover them.
  2. Meanwhile, throughly wash carrots, then peel. Use a box grater to grate all the carrots. Place into a salad bowl.
  3. Wash green onion and then chop finely. Add to carrots.
  4. Roughly chop almonds into irregular sizes and shapes. Set aside.
  5. Add dressing ingredients directly into carrot bowl and toss to mix.
  6. Drain raisins from water and toss with carrots.
  7. Right before serving, add chopped almond pieces and toss to mix. Enjoy!

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