Carrot Salad with Ginger and Lime

Shaved Carrot Salad with Ginger and Lime – a vibrant and flavorful dish that celebrates the natural sweetness of carrots while incorporating the zesty tang of ginger and lime. This refreshing salad is a symphony of textures and tastes, combining crunchy matchstick carrots with aromatic spices and a citrusy vinaigrette. Perfect as a side dish or a light meal, this salad brings a burst of color and vitality to your table.
  • 1 1/4 cups golden or black raisins
  • 1 tablespoon cumin seeds
  • 2 pounds carrots
  • 4 teaspoons finely grated ginger
  • 1 garlic clove, finely grated or pounded with a pinch of salt
  • 1 jalapeños, seeds and veins removed, minced
  • 2 cups coarsely chopped cilantro leaves and tender stems, plus a few sprigs for garnish
  • Salt
  • Lime Vinaigrette


  1. Submerge the raisins in boiling water in a small bowl. Allow them to rehydrate and plump up for 15 minutes. Drain and set aside.
  2. Place cumin seeds in a small, dry skillet over medium heat. Toast the seeds, swirling constantly, until they emit a savory aroma and begin to pop (about 3 minutes). Transfer the toasted seeds to a mortar or spice grinder and finely grind with a pinch of salt. Set aside.
  3. Trim and peel the carrots. Use a Japanese mandoline or a sharp knife to thinly slice the carrots lengthwise, then cut the slices into matchsticks. Alternatively, use a vegetable peeler for thin ribbons or slice the carrots into coins. (or already prepped matchstick carrots from the grocery store).
  4. In a large bowl, combine the matchstick carrots, finely grated ginger, grated or pounded garlic, minced jalapeño, coarsely chopped cilantro leaves and stems, ground cumin, and rehydrated raisins.
  5. Season the salad with three generous pinches of salt and dress with lime vinaigrette. Adjust seasoning with salt and additional lime juice according to taste.
  6. Refrigerate the salad for 30 minutes to allow the flavors to meld together.
  7. Before serving, toss the salad to ensure even distribution of seasonings. Heap the salad onto a large platter and garnish with a few sprigs of cilantro.
  •  juice from 2 small limes
  • 1/3 cup extra-virgin olive oil
  • 1 teaspoons sugar
  • Salt to taste
Whisk all vinaigrette ingredients together in a small bowl until well combined. Adjust sugar, salt, and pepper to taste.

Recipe courtesy of Salt, Fat, Acid Heath..Mastering The Elements of Good Cooking