Carrot & Ginger Salad Recipe – Easy Indian-Style Vegetable Salad

Last Updated on 2 months by Neha Deshmukh

Carrot & Ginger Salad Recipe – Easy Indian-Style Vegetable Salad

Introduction

Hey everyone! I’m so excited to share this vibrant and refreshing Carrot & Ginger Salad with you. It’s one of those recipes I stumbled upon while trying to eat a little lighter, and it quickly became a family favourite. Honestly, it’s the perfect blend of crunchy veggies, a zingy dressing, and a hint of Indian spice. It’s super easy to make, and it’s a fantastic way to add a little colour and flavour to your meal.

Why You’ll Love This Recipe

This salad isn’t just healthy; it’s seriously delicious! The carrot-ginger vinaigrette is what really makes it sing – it’s sweet, tangy, and has a lovely warmth from the ginger. Plus, it’s a fantastic way to use up any leftover veggies you have in the fridge. It’s a light yet satisfying dish, perfect for a quick lunch or a side with your favourite Indian meal.

Ingredients

Here’s what you’ll need to whip up this delightful salad:

• 1 large Carrot, julienned or sliced
• 1 Cucumber, julienned or sliced
• 4 Cabbage petals, thinly sliced
• 4 Lettuce petals, thinly sliced
• 1 medium Onion, thinly sliced
• 1 medium Tomato, diced
• 2 tablespoons Peanuts, roasted
• Salt, to taste
• 1 tablespoon Yogurt/Ranch dip
• ½ teaspoon Pepper, freshly ground
• ½ teaspoon Roasted cumin seeds powder
• 2 tablespoons Coriander, chopped
• 1 tablespoon Olive oil
• 2 tablespoons Lemon juice
• 3 tablespoons Orange juice
• 1 medium Carrot, roughly chopped (for the vinaigrette)
• 1 tablespoon Ginger, grated (for the vinaigrette)
• 1 tablespoon Honey

Ingredient Notes

Let’s talk ingredients! A few things make this salad extra special. First, don’t skip the roasted cumin powder – it adds such a lovely, warm, earthy flavour that’s so characteristic of Indian cuisine. You can easily roast cumin seeds yourself (just dry roast them in a pan until fragrant, then grind them!).

The balance of orange and lemon juice is key. The orange juice provides a natural sweetness, while the lemon juice adds a bright tang. And honestly, the salad is just so much more refreshing with both! Feel free to adjust the amounts to your liking, though. I like a little extra lemon for a real zing.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, let’s give those veggies a good soak. Pop your sliced carrots, cucumber, onions, and tomatoes into a bowl with some salted water and a splash of vinegar for about 15 minutes. This helps them get nice and crisp! Then, give them a thorough rinse.
2. Now, for the star of the show – the vinaigrette! Roughly chop the carrot and ginger, and blend them together into a coarse paste.
3. Add the olive oil, lemon juice, orange juice, and honey to the blender. Process until everything is beautifully smooth and emulsified. Taste and adjust the sweetness or tanginess if needed.
4. In a large salad bowl, combine the julienned or sliced carrots, cucumbers, onions, and tomatoes. Add in the chopped lettuce and cabbage.
5. Add the yogurt/ranch dip, pepper, cumin powder, salt, and coriander leaves to the bowl.
6. Pour that gorgeous carrot-ginger vinaigrette over the vegetables and toss gently to coat everything evenly.
7. Finally, sprinkle with roasted peanuts or mixed nuts for a delightful crunch.

Expert Tips

• For an extra flavour boost, lightly toast the peanuts before adding them to the salad.
• Don’t overdress the salad! You want the vegetables to be coated, not swimming in dressing.
• If you’re short on time, you can use pre-shredded cabbage and lettuce.

Variations

• Vegan Adaptation: Simply swap the honey for maple syrup or agave nectar.
• Spice Level Adjustment: If you like a little heat, add a finely chopped green chili to the vinaigrette. My friend, Priya, loves adding a pinch of cayenne pepper too!
• Festival Adaptation: This salad is a wonderful light side dish for festivals like Diwali or Holi. It’s a refreshing contrast to the richer, heavier dishes often served.

Serving Suggestions

This salad is fantastic on its own as a light lunch. It also pairs beautifully with grilled chicken, fish, or paneer tikka. It’s a great side dish for any Indian meal, really! I often serve it with a simple dal and rice.

Storage Instructions

This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours. The vegetables may soften slightly, but it will still be delicious. It’s best to add the nuts just before serving to keep them crunchy.

FAQs

1. Can I make the carrot-ginger vinaigrette ahead of time? Absolutely! You can make the vinaigrette up to 3 days in advance and store it in an airtight container in the refrigerator.
2. What type of cabbage and lettuce works best in this salad? I like to use green cabbage and romaine lettuce, but feel free to experiment! Napa cabbage and butter lettuce are also great options.
3. Can I use other nuts instead of peanuts? Definitely! Cashews, almonds, or walnuts would all be delicious.
4. How can I adjust the sweetness of the salad? Add more or less honey to the vinaigrette, or use a different sweetener altogether.
5. Is this salad suitable for a potluck or picnic? Yes, it is! Just keep it chilled until serving. You might want to pack the vinaigrette separately and add it just before serving to prevent the salad from getting soggy.