Name: Carrot salad with orange and ginger – a fresh vitamin bomb
Total time: 10 min
Yield: 2 servings
Ingredients: Salad base; 250 g carrots (2–3 medium, peeled); 1 large orange (preferably juicy, ideally organic for the peel); 10 g fresh ginger; 15 ml freshly squeezed lemon juice; 15 ml liquid honey; 10 ml olive oil or another quality oil (e.g., rapeseed); 2 g ground cinnamon (pinch, optional); 3 g salt (pinch to taste); For finishing (optional); 10 g chopped fresh mint or parsley; 10 g chopped nuts (walnuts, pecans, or almonds)

Carrot salad with orange and ginger – a fresh vitamin bomb

Carrot, juicy orange, a bit of ginger and honey – a few ordinary things that make a salad that tastes like a little restart. It’s fresh, slightly sweet, slightly spicy, ideal for breakfast, a quick snack to take with you, or something light for dinner alongside roasted meat or fish. No cooking, just grating, mixing and tasting. And a bonus? This carrot salad with orange and ginger looks so good in a bowl that even kids who “don’t like” carrots will eat it.

⏱ 10 min● easy♨ 2 servings

Step by step

Instructions

0 z 7

1Step 1Peel the carrot and coarsely grate it into a large bowl. If you prefer a finer texture, you can grate part of the carrot finely – the salad will be more tender and will combine better with the dressing.
2Step 2Thoroughly wash the orange. With a sharp knife, cut off both ends, peel off the skin including the white bitter pith, and cut the flesh into small pieces over a bowl so you don’t lose the juice. Pour the juice from the board and bowl over the carrot. If you have a nice, untreated orange, you can finely grate a bit of the zest and add it to the salad.
3Step 3Peel the ginger and grate it finely. Start with a smaller amount (for example half of what’s listed); ginger is very strong and it’s better to add it gradually to taste. Add the grated ginger to the carrot and orange.
4Step 4In a small bowl, prepare the dressing: mix lemon juice, honey, olive oil, a pinch of salt and optionally a little ground cinnamon. Whisk with a fork or small whisk until the honey is completely dissolved and the oil is blended with the juice into a smooth dressing.
5Step 5Pour the dressing over the carrots with orange and ginger. Gently but thoroughly toss so the dressing reaches the lower layers of the salad. Taste and adjust as needed – add more lemon juice for extra brightness or a little more honey if the salad needs sweetness.
6Step 6Finally, add chopped mint or parsley and gently fold into the salad. If you like a bit of crunch, sprinkle chopped nuts on top just before serving so they don’t soften and stay crisp.
7Step 7You can serve the salad immediately or chill it in the fridge for 10–15 minutes to let the flavors meld. It works great on its own as a light snack, as a fresh side to roasted meat or fish, or as a vitamin boost at breakfast alongside a slice of homemade bread.

Kitchen tip

If you're making a salad to-go, keep the nuts and herbs separate and add them just before eating – that way the nuts stay crunchy and the herbs stay fresh. And if you happen to have some carrot salad left over, stir it into plain yogurt the next day – it becomes a quick sweet-and-sour snack, somewhere between a salad and a yogurt parfait.

Customize this recipe

Variants and alternatives

With yogurt: stir in 2–3 tablespoons of plain yogurt – the salad will be milder, creamier and more “dessert-like.”

Approximate per serving

Nutritional values

Energie160 kcalProteins2 gSacharidy27 gTuky5 g

Carrot salad with orange and ginger – a fresh vitamin bomb

Instructions

Variants and alternatives

Nutritional values

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Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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Homemade muesli bars with apple and raisins for a school snack

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