Simple Carrot Salad with Orange & Ginger
A fresh, sweet and zingy salad which is simple to prepare and delicious to eat. This orange and ginger carrot salad is best made in advance so the carrots can absorb the flavours. This makes it perfect picnic and party fare.
It’s always useful to have some simple but delicious and portable food up one’s sleeve for this time of year. Our British summers can be quite changeable and embarking on a picnic or al fresco dining is often a last minute affair. Higgidy quiches are ideal for these occasions, as is this orange ginger carrot salad, which fits the bill perfectly. Finish up with some of my strawberry cream cakes and maybe a glass of iced tea or strawberry rose mint fizz.
Orange & Ginger Carrot Salad
Whilst the Brits seem to go in for coleslaw in a big way, the French tend to keep their salads more simple. Carrot salad is one of their most popular. They go in for grated carrots dressed simply with a classic French dressing. This is the equivalent of Coco Chanel’s little black dress – it goes with everything. My orange ginger carrot salad has a little more va va voom and dare I say, is even better.
This simple carrot salad is not only speedily put together with ingredients I generally have to hand but it’s perfect for picnics; it keeps well and is best made in advance so the carrots have a chance to soak up the flavours. No need to check the weather forecast at hourly intervals before making it. Orange is a classic flavour pairing for carrots, but combine it with lime and you have a sweet zingy taste sensation. The ginger brings a bit of tropical heat, so often lacking in our summer and the spring onions or chives give a welcome savoury note. I’m sure Coco would approve of the elegance and simplicity of just a few ingredients which allows the citrus and ginger to shine through. Zut alors.
Higgidy, the Sussex based maker of delicious pies and quiches, sent me some of their summer quiches and veggie rolls in order to take part in their #higgidypicnic pop-up challenge. I was delighted as Higgidy is already a firm favourite with us. The little peperonata & feta quiches were as good as they sound and matched the carrot salad in colour almost perfectly. The contrast in flavour and texture, however, was quite different. The feta and red pepper veggie rolls are a great vegetarian alternative to sausage rolls and also work very nicely with my simple orange ginger carrot salad. The only complaint I had was their total moreishness. Luckily, there are only six in a box and with two of us sharing, I wasn’t able to be as greedy as I might otherwise have been.
We often take picnics down to our plot. These Higgidy quiches and veggie rolls are a wonderful grab and go godsend when the rain stops and the skies clear. I’ve made up several batches of the salad to go with them and it’s given us the requisite sustenance to keep us cheery and energised as we work. We’ve had a lot of damp weather this year, so we’ve also picnicked inside. On the dining room table in fact. But who’s counting?
Look out for on pack promotions for a chance to win Joules picnic goodies. I was sent a rather fabulous Joules picnic beaker, which as you can see from the photographs, my flowers drank from rather than me. Next time, I might get a look in.
Thanks for visiting Tin and Thyme. If you make this simple orange & ginger carrot salad, I’d love to hear about it in the comments below or via social media. Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them. For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.
Simple Carrot Salad – The Recipe
- 225 g (8oz) carrots - scrubbed, topped and tailed
- ½ orange - juiced (I used a clementine this time)
- ½ lime - juiced
- walnut sized piece of root ginger - peeled
- 6 spring onions or handful of chives
- 1 tbsp extra virgin olive oil (I used flax seed oil this time)
- pinch fine sea or rock salt
- black pepper - freshly ground
- Grate the carrots using a food processor or hand-held grater and place into a large mixing bowl.
- Grate in the ginger.
- Chop the spring onions or snip the chives and add to the bowl with the remaining ingredients.
- Give it a good stir, cover and leave to marinade for 2-12 hours.
If eating carrot skins, which is where many of the nutrients are, it's best to use organic ones to avoid sprays.
As this simple orange and carrot salad is even better on days two and three, I’m sending it off to Cook Once Eat Twice with Searching for Spice.
Carrots are so delicious at this time of year, all newly dug and beautifully sweet. This makes my carrot salad eminently suitable for Simple and in Season with Feeding Boys.
Eating Al Fresco is what this salad was made for, so I’m also sharing it with Munchies and Munchkins.
Other #higgidypicnic Posts You Might Like
- Backgarden picnic with Higgidy via My Fussy Eater
- Higgidy picnic challenge via How to Cook Good Food
- No mayo apple slaw via Celery & Cupcakes
- Picnic time with Higgidy and bananatella muffin recipe via Munchies and Munchkins
- Zesty quinoa and sweet potato salad via Rough Measures
Thanks to Higgidy for sponsoring this post. I was not expected to write a positive review and all opinions are, as always, my own. Thanks to my readers for supporting the brands that help to keep Tin and Thyme blithe and blogging.