Fresh Ginger Carrot Salad Recipe

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"I created this salad as an alternative to the mayonnaise, raisin and carrot salad my mom used to make. I had some leftover ginger and really liked the fresh taste," relates Lauri Cherian of Scott Depot, West Virginia. "I have a sweet tooth, and this salad quenches it!"
TOTAL TIME: Prep: 15 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 6 servings


  • 2 cans (8 ounces each) crushed pineapple, undrained
  • 3-1/2 cups shredded carrots
  • 1 cup raisins
  • 3/4 cup flaked coconut
  • 1/2 cup chopped walnuts
  • 1-1/2 cups fat-free plain yogurt
  • 2 teaspoons minced fresh gingerroot

Nutritional Facts

3/4 cup: 286 calories, 11g fat (4g saturated fat), 1mg cholesterol, 94mg sodium, 46g carbohydrate (0 sugars, 6g fiber), 6g protein. Diabetic Exchanges: 2 fruit, 2 fat, 1 vegetable, 1/2 fat-free milk.


  1. Drain crushed pineapple, reserving 3 tablespoons juice. In a bowl, combine the pineapple, carrots, raisins, coconut and walnuts. Combine the yogurt, ginger and reserved pineapple juice. Pour dressing over carrot mixture; toss gently to coat. Refrigerate for at least 1 hour. Yield: 6 servings.
Originally published as Fresh Ginger Carrot Salad in Light & Tasty February/March 2005, p45

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Cook_aholic User ID: 797539 65229
Reviewed Aug. 14, 2013

"I had an abundance of carrots and decided to try this recipe. I liked it. Did leave out the walnuts because they are not a favorite in my family. I do think this would be fine with some slivered almonds though. This was easy, quick and tasty. Great recipe."

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