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RECIPE
11 INGREDIENTS9 STEPS15MIN

Spicy Carrot Feta Ginger Salad

4.9
7 Ratings
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Lauren Holdcroft at SideChef
Recipe Editor 📝🍴Chipped dishware, breakfast for any meal, and eye-watering spice levels. Find me on Instagram @bitesbylauren
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This gorgeous summer salad will refresh any dinner table. The secret? Using a humble vegetable peeler to turn raw carrot into beautiful, crunchy carrot ribbons. Paired with a sweet-and-spicy vinaigrette and some tangy feta, this is the perfect way to use up extra carrots without turning on a single kitchen appliance!

15MIN

Total Time
Lauren Holdcroft at SideChef
Recipe Editor 📝🍴Chipped dishware, breakfast for any meal, and eye-watering spice levels. Find me on Instagram @bitesbylauren
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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4
(1 lb)
Large Carrots
or 5-6 medium Carrots
1 cup
Crumbled Feta Cheese
plus some extra for garnish
or Goat Cheese
1 bunch
about 1 cup of loosely packed leaves, plus some extra for garnish
or Mint if you don’t like Cilantro
Dressing
1/4 cup
3 Tbsp
White Wine Vinegar
or Red Wine Vinegar or Apple Cider Vinegar
1 Tbsp
or Agave Syrup
1 tsp
Tabasco® Original Red Pepper Sauce
or more to taste
or other vinegar-based hot sauce
1 tsp
or 1-inch Fresh Ginger, finely grated
1 clove
to taste
around 1/4 tsp
to taste
Freshly Ground Black Pepper
around 1/4 tsp
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Nutrition Per Serving
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CALORIES
432
FAT
21.2 g
PROTEIN
12.4 g
CARBS
51.4 g

Directions

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Step 1
First make a paste by crushing the Garlic (1 clove) with the flat side of a knife on a cutting board, then mincing it up. Sprinkle a pinch of salt over the minced garlic, and slowly rub it into the cutting board with the flat side of your knife until it becomes mostly-smooth.
Step 2
Make the dressing by combining garlic paste, Honey (1 Tbsp) , Ground Ginger (1 tsp) , Tabasco® Original Red Pepper Sauce (1 tsp) , Freshly Ground Black Pepper (to taste) , Kosher Salt (to taste) , and some Olive Oil (1/4 cup) and White Wine Vinegar (3 Tbsp) (I used around 1/4 tsp each) in a jar with a lid or a bowl. If using a jar, close the lid and shake to emulsify, otherwise whisk until well combined.
Step 3
Taste and adjust flavors if you want, then set aside.
Step 4
Cut the tops off the Carrots (4) and peel off the outer layer of skin. If using thick carrots, cut in half lengthwise.
Step 5
Use the same peeler, shave carrot “ribbons” from the sides of the carrot into a large bowl. It helps to rotate as you go.
Step 6
Give the dressing a final stir or a shake to re-mix, then add to the bowl of carrots and toss to combine.
Step 7
If not serving right away, hold off on adding the cilantro and feta until just before serving. When you’re ready to serve, pick the leaves off the Fresh Cilantro (1 bunch) into the bowl. Add the Crumbled Feta Cheese (1 cup) .
Step 8
Toss gently to combine everything, so you don't break up the feta crumbles too much.
Step 9
You can serve it in the same bowl if you like, but I like to serve it on a platter with a crack of Freshly Ground Black Pepper (to taste) . Garnish with a few more cilantro leaves and feta crumbles if desired.

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Nutrition Per Serving
Calories
432
% Daily Value*
Fat
21.2 g
27%
Saturated Fat
6.2 g
31%
Trans Fat
0.0 g
--
Cholesterol
20.2 mg
7%
Carbohydrates
51.4 g
19%
Fiber
12.8 g
46%
Sugars
25.9 g
--
Protein
12.4 g
25%
Sodium
750.7 mg
33%
Vitamin D
--
--
Calcium
301.2 mg
23%
Iron
1.5 mg
8%
Potassium
1495.3 mg
32%
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