Posted on June 14, 2017
This Asian Carrot Salad with Peanut Ginger Dressing is a completely delicious side dish or light meal. It’s got crunchy spiralized carrots, little sweetcorn nuggets of golden goodness, chopped fresh strawberries, baby spinach leaves and raw sesame seeds…OH THE YUMMINESS!
Crunchy, packed with flavour and healthy goodness, this is an Asian Carrot Salad with Peanut Ginger Dressing that you won’t easily forget!
Before I move on, here are a few more delicious salad recipes for you to try – my Balsamic Mushroom Bacon & Spinach Salad, my Grape Spinach Zucchini Harvest Salad, my Pecan Cranberry & Avocado Salad with Orange Dressing and my Broccoli Pineapple Pecan Pumpkin Seed Salad.
Back to today’s salad – Tossed together with a Peanut Ginger Dressing made from peanut butter, fresh ginger, fresh garlic, turmeric, honey, apple cider vinegar, a pinch of salt and water…whizz it all up until smooth and creamy and you have yourself the most delicious salad dressing ever.
No really, it’s AMAZING!
This dressing is rich, creamy, nutty and savoury with a hint of sweetness, and a note of ginger and garlic. An all-together well rounded, SMOOOTH, and truly tasty salad dressing.
Poured over the Asian Carrot Salad = Pure Salad Pairing Perfection In a Bowl. And they lived happily ever after. The END. You’re done preparing this salad in 15 minutes flat!
I had this salad for lunch today, and I loved it so much I might just have to have it for dinner too! It’s perfect for a light, vegetarian meal, great for packed lunches, or as a filling in tortilla wraps for a picnic in the park (or on the beach)…a one bowl magic meal is such a great solution on so many occasions.
Also great as a side dish to just about any main meal. You’ll have yourself one styling, texture and flavour packed salad that will impress all your guests! Not to mention how pretty this salad is. It’s really pretty, no? Who could resist?
If you want to turn this into a more filling meal without cooking a whole extra dish…Just bake or grill a few chicken breasts, slice them up and toss them into the salad, or use this Asian Carrot Salad with Peanut Ginger Dressing as a “bed” and lay the whole chicken breasts on top.
Top with some extra Peanut Ginger Dressing and voila! A meal fit for a King. My mouth is watering thinking about it!!!! I’ve changed my mind, THAT’S what I’ll be having for dinner! The carrot soup that’s been waiting patiently in the fridge for me can wait just one more day. Speaking of butternut soup, you should try my Clean Eating Carrot Ginger Turmeric Soup – it sure is scrumptious.
Do leave me a comment and let me know what you think of this Asian Carrot Salad with Peanut Ginger Dressing, I love hearing from you!
Until tomorrow, happy kitchen adventures everyone, and I hope you have a great evening.
It’s got crunchy spiralized carrots, little sweetcorn nuggets, chopped fresh strawberries, baby spinach leaves and raw sesame seeds. Perfect for a light meal or a tasty side salad.
- FOR THE SALAD:
- 3 carrots spiralised (julienned or grated)
- 150 g strawberries chopped small
- 425 g tin sweetcorn in brine drained and rinsed
- 40 g baby spinach
- 2 tbsp sesame seeds
- FOR THE DRESSING:
- 3 tbsp peanut butter salt and sugar free
- 1/2 tbsp apple cider vinegar
- 1/4 clove garlic
- 1 tsp fresh ginger grated
- 1 1/2 tbsp honey
- 1/8 tsp ground turmeric
- Pinch of salt
- 1/2 cup water
Place all the salad ingredients in a large salad bowl and toss together.
Place all salad dressing ingredients in a blender, blend until smooth.
Pour salad dressing over the salad, toss, and serve.
Notes: If you have left-over salad dressing, store it in an air tight jar in the fridge and use over the next few days. It is delicious on most salads!