Skip to content

Carrot salad with orange and ginger

1 serves of vegetables in each serve
Carrot salad with orange and ginger piled in a white serving bowl with a large serving spoon and a white cloth napkin on the side with serving plates and utensils in the background.

Preparation time: 20 minutes

Serves: 4

1 serve of vegetables per serve

Diet and Allergies:

, , ,


2 large carrots, peeled
¼ cup fresh parsley, chopped
1 orange, zest & half the juice
1 garlic clove, finely minced
2cm piece ginger, peeled & finely minced
1 tsp honey
½ tsp salt
1 tbsp rice wine vinegar
1½ tbsp extra virgin olive oil


Note: You’ll need a spiralizer for this recipe.

Trim the edges from the carrots and using a spiralizer with the fine shredding blade, spiralize the carrots into a large bowl. Toss the carrots with the chopped parsley.

In a bowl whisk together the orange juice, zest, garlic, ginger, honey, salt and rice wine vinegar. While continuing to whisk, drizzle the olive oil very slowly into the mix until the dressing emulsifies.

Pour over the salad and coat completely. Let sit for at least 15 minutes before serving.

Share recipe:

You might also like:

Image of Easy Pasta Salad in a large white bowl on a white cloth napkin sitting on a chopping board with a serving spoon in the background

Easy pasta salad

Image of Tofu Soba Noodles on a large white plate with wooden chopsticks and dressing on the side for serving

Tofu soba noodles

Image of tabouli on a white plate shot from above with lemon wedges and serving spoons.