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PROBIOTIC GINGER CARROT SALAD
15

PROBIOTIC GINGER CARROT SALAD

NUTRITION
HEALTHY RECIPES
Jan 30, 2025

PROBIOTIC GINGER CARROT SALAD

Probiotic Ginger Carrot Salad is a refreshing, healthy side dish packed with gut-friendly probiotics. This salad combines the sweetness of grated carrots with the zing of fermented ginger, olive oil, and lemon juice, offering a balance of flavours and a boost to your digestive health. It’s a quick and easy uncooked recipe that’s ideal for those looking to add more fermented foods to their diet. Whether as a light snack or a vibrant side, this salad is perfect for any meal. With just a few ingredients, it delivers both flavour and health benefits.

RECIPE CATEGORY

Snack, Side, Appetiser

SERVING SIZE

1 serving

CUISINE

Vegan, Mediterranean, Middle Eastern, Fusion

PREPARATION/TECHNIQUES

5 Ingredients or Less, No-Cook, Quick & Easy, Fermentation

OCCASION/HOLIDAY

Summer, Spring, Picnic, Fall, BBQ, Family Reunion, Potluck, Healthy Snack

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegan, Gluten-Free, Kosher, Organic, Dairy-Free, High Fibre, Low Cholesterol, Low Sodium, Low Sugar

DISH TYPE

Salad, Side Dish, Fermented Food

INGREDIENTS

There are the following ingredients for Probiotic Ginger Carrot Salad:

  • 1 small carrot, grated
  • 1 tbsp fermented ginger (from ginger bug or kombucha)
  • ½ tbsp olive oil
  • ½ tsp lemon juice

FULL NUTRITIONAL INFORMATION

  • Calories: 50
  • Fat: 4g
  • Carbohydrates: 4g
  • Sugars: 2g
  • Fibre: 1g
  • Protein: 1g
  • Sodium: 40mg

PREPARATION

  • Grate The Carrot: Begin by peeling and grating one small carrot. The grated carrot provides a crunchy texture and a natural sweetness that balances the tangy elements in the salad.
  • Mix The Dressing: In a small bowl, combine the fermented ginger, olive oil, and lemon juice. Stir well to ensure the ingredients are evenly mixed. The fermented ginger adds a tangy, probiotic boost, while the olive oil and lemon juice enhance the flavour profile with richness and acidity.
  • Toss The Salad: Pour the dressing over the grated carrot and toss to coat evenly. Make sure the carrot absorbs the flavours of the ginger and lemon juice for a balanced taste.
  • Season And Serve: Add salt and pepper to taste, if desired. Serve immediately as a fresh, probiotic-rich side dish or snack.

PREP TIME

5 minutes

COOKING TIME

None

TIPS

  • Fermented Ginger Substitute: If you don’t have fermented ginger, you can substitute with freshly grated ginger, but the probiotic benefits will be reduced.
  • Enhance Flavours: Let the salad rest for 5-10 minutes before serving to allow the carrot to absorb the dressing’s flavours better.
  • Customisation: Adjust the lemon juice and olive oil to your taste preference if you like a more tangy or rich dressing.
  • Optional Topping: Add a sprinkle of sesame seeds or crushed nuts for extra texture and flavour.

VARIATIONS

  • Add Greens: Toss in a handful of baby spinach or kale for added nutrients and colour.
  • Spicy Version: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
  • Crunchy Version: Include some chopped cucumber or radish for extra crunch and freshness.
  • Nutty Flavour: Sprinkle some toasted sesame seeds or crushed almonds for a nutty twist.

PREPPING AND STORAGE

  • In The Fridge: Store any leftovers in an airtight container in the fridge for up to 2 days. The flavours may deepen as the salad rests.
  • Freezing: This salad is best enjoyed fresh, and freezing is not recommended due to the texture change in the carrots.

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