Tangy and refreshing this Spiralized Carrot Salad with Lemon Ginger Dressing makes a great picnic side dish.
Looks like summer has finally arrived. We’ve been hit with some hot and humid weather this week and I’ve switched over to cooking with minimal effort. Basically this means if I don’t have to turn on the oven I’m good. Summer cooking equals a lot of raw vegetables, salads and proteins to be sauteed or grilled – or cooked on a grill pan!
Just vegetables on their own is boring though, which is why I like to toss them in a light flavorful vinaigrette. I’ve been making a version of this carrot salad for years but for once I figured I would stop tossing whatever I had into it and make a proper version to share with all of you.
Carrot salad is one of those sides I always had growing up. My mom made it or picked up from the deli but her version was completely different. It was sweet, it had raisins and it was shredded. That’s good and all but raisins have their specific place and purpose – not in my salad. They’re meant for quick snacks or desserts. Plus I don’t want a sweet salad, I want one that’s tangy, has a little bite from garlic and ginger and natural sweetness from the carrots.
Oh and the shredding, no need to destroy your knuckles on a simple salad just break out your spiralizer for pretty carrot noodles! Bonus you get a carrot core to feed the begging pug at your feeet. Oh just me?