Carrot Ginger Salad

17 Jul

I have fallen in love with the Carrot Ginger salad available for $7.99/lb on the Whole Foods salad bar.  While I was studying for boards, I could talk myself into buying and devouring half a pound in the name of time-efficient brain food… but boards are no more. So, this morning I endeavored to replicate it myself.

I LOVE this easy summer salad–it’s sweet and tangy, which is increasingly finding a preferred place on my palate. It took me about 6 minutes to make, and this recipe easily makes enough to bring to a party, picnic, or potluck.  Enjoy!

 In other news (mostly because I took a vertical picture but don’t have enough preamble to fill this space), the annual Chef Kefi and JetSet Kef trip (aka: Ferragosto) is a mere fortnight away, which means shenanigans and culinary delights will abound!


For the salad:

  • 5 carrots, washed and ends chopped off 
  • 1 zucchini, washed and ends chopped off 
  • 2.5 inches ginger, peeled 
  • 4 cloves garlic

For the dressing: 

  • 5-6 TBS olive oil
  • 5-6 TBS sherry vinegaretter
  • 1.5 TBS honey

1. Grate your carrots, zucchini, ginger, and garlic however you like–grater, food processor, pre-purchased, whatever.
2. In handfuls, squeeze out extra water from carrots and zucchini. DO NOT SKIP THIS STEP.
3. Combine grated vegetables in a big bowl.
4. Immediately before serving, combine olive oil, sherry, and honey in a small bowl and mix furiously with a fork. Pour over vegetables and serve.

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