Carrot Salad with Nut Butter-Ginger Dressing


  • 1/4 cup nut butter, homemade or store-bought
  • 2 tablespoons lime juice
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon honey
  • 1 tablespoon roughly chopped fresh ginger
  • 2 scallions, whites coarsley chopped and greens thinly sliced lengthwise
  • 1 small clove garlic
  • 1 pound carrots, peeled into long thin strips with a vegetable peeler
  • 1 cup packed cilantro leaves


In a blender, combine nut butter, lime juice, soy sauce, honey, ginger, scallion whites, garlic and 2 Tbsp. water; blend until smooth. Toss carrots with half of dressing. Add more dressing 1 Tbsp. at a time if desired. (Cover and refrigerate any leftover dressing for another use.) Gently toss in cilantro and scallion greens before serving.

  • Prep Time:
    20 minutes
  • Total Time:
    20 minutes
  • Yield:
    6 as a side dish

Nutritional Information

Calories per serving: 114
Fat per serving: 6g
Saturated fat per serving: 0g
Cholesterol per serving: 0.0mg
Fiber per serving: 4g
Protein per serving: 3g
Carbohydrate per serving: 14g
Sodium per serving: 166mg
Iron per serving: 1mg
Calcium per serving: 71mg

Good to Know

Ditch calorie-packed creamy dressings and dress up your lunch salad with this nutty, spicy topping instead.

This Recipe Is

Caroline Wright


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