This salad tastes great, especially on a hot day when you don’t want to do a lot of cooking. The ginger adds a lot to the carrots. I didn’t have poppy seeds at the time, but am looking forward to making this again and adding the poppy seeds in.

Ginger Carrot Salad

Serving Size: 4


  • 4 carrots
  • 1 piece ginger about 1 inch
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar or raspberry vinegar
  • 1 tablespoon poppy seeds (optional but nice)
  • 1-2 teaspoons ginger syrup
  • salt and pepper to taste


  1. Peel the carrots and either cut them in julienne strips or grate.
  2. Mix the oil, vinegar and ginger syrup together.
  3. Peel the ginger and grate into the dressing.
  4. Add the optional poppy seeds and season to taste with salt and pepper.
  5. Pour the dressing over the carrots and mix well.