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Fresh Ginger Carrot Salad

0 | 0 Reviews
Total Time:Prep: 15 min. + chilling

By Taste Of Home Editorial Team

Recipe by Lauri Cherian, Scott Depot, West Virginia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 10, 2022

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. I have a sweet tooth, and this salad satisfies it! —Lauri Cherian, Scott Depot, West Virginia

TEST KITCHEN APPROVED

Fresh Ginger Carrot Salad

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Yield:6 servings
Prep:15 min
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Ingredients

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

  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.

Nutrition Facts

3/4 cup: 291 calories, 11g fat (4g saturated fat), 1mg cholesterol, 112mg sodium, 49g carbohydrate (37g sugars, 4g fiber), 6g protein.
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