Carrot and Ginger Curry Salad

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Salad
Cuisine	European
Servings (Default: 2)

Ingredients

5 medium carrot (s)
2 tablespoon, leveled ginger, grated
2 tablespoon lemon juice or lime juice
1 tablespoon coconut oil or vegetable oil
1 tablespoon soy sauce
1 ½ teaspoon curry
1 teaspoon chilli powder or chilli flakes
salt and pepper

Instructions

Grate the carrots with a grater. You don`t have to remove the peel if you wash it beforehand.
Then peel the ginger and grate it too. You only need about 2 tablespoons of grated ginger, as it could get too hot for some afterwards.
Mix the grated ginger with the carrots. If you are sensitive to the taste of ginger, take a little less. Then add the coconut or vegetable oil, lemon or lime juice, soy sauce and spices and mix very, very well. You can also take 2 - 3 tablespoons of water to make everything a little easier to mix.
Chilli really belongs to the salad - but caution is advised here too, otherwise it will be really too spicy.
The next day it tastes just as good, if not better, because the spices are so well pulled through.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.