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Carrot Ginger Crunch Salad
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This salad brings back memories of spring picnics with my aunt—she’d always pack something bright, fresh, and full of flavor. This Carrot Ginger Crunch Salad is just that: a crisp, tangy delight with a gentle kick of ginger and the satisfying crunch that keeps you coming back for more. It’s sunshine in a bowl, and it’s just too good not to share.

Ingredients

  • 3 large carrots, peeled and julienned or shredded

  • 1/2 red bell pepper, thinly sliced

  • 1/2 cup red cabbage, thinly sliced

  • 1/4 cup green onions, sliced

  • 1/4 cup fresh cilantro, chopped

  • 1/4 cup roasted peanuts or cashews (optional)

For the Ginger Dressing:

  • 2 tbsp rice vinegar

  • 1 tbsp fresh lime juice

  • 1 tbsp grated fresh ginger

  • 1 tbsp honey or maple syrup

  • 2 tbsp sesame oil

  • 1 tsp soy sauce or tamari

  • Salt to taste

Instructions

  • In a large bowl, combine carrots, bell pepper, cabbage, green onions, and cilantro.

  • In a small jar or bowl, whisk together all the dressing ingredients until smooth.

  • Pour the dressing over the veggies and toss well.

  • Top with peanuts or cashews for crunch.

  • Serve immediately or let chill for 15 minutes for deeper flavor.

Notes

  • Use a food processor to shred carrots quickly.

  • Add edamame or shredded chicken for a protein-rich meal.

  • Keeps well for lunch the next day!

Nutrition

Find it online: http://recipes.swedishinarabic.net/%f0%9f%a5%95-carrot-ginger-crunch-salad-a-vibrant-immune-boosting-delight-%f0%9f%a5%9c/