Go Back
+ servings
ginger carrot salad overhead with chopsticks

Ginger Carrot-Quinoa Salad with Mint

This salad is an example of the principles of making hearty winter salads put into practice. It's crunchy, fresh and enlivening. It's great topped with cooked shredded chicken breast, too.

Course Salad
Cuisine Asian
Prep Time 25 minutes
Total Time 25 minutes
Servings 4 people
Calories 457 kcal
Author Lynne Curry


For the dressing:

  • 1/2 cup vegetable oil
  • 1/4 cup seasoned rice wine vinegar
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon fish sauce, soy sauce or tamari
  • 1/2 teaspoon sea salt
  • pinch red pepper flakes or more to taste

For the salad:

  • 4 cups grated or julienne carrots
  • 1 cup very thinly sliced purple cabbage
  • 1 cup cooked quinoa
  • 1 cup chopped cilantro
  • 1 cup chopped fresh mint
  • 1/2 cup toasted coconut flakes unsweetened
  • 1/2 cup toasted cashews
  • 1 lime, sliced for garnish


  1. To make the dressing, whisk the oil, rice wine vinegar, ginger, fish sauce, salt and red pepper flakes in a small bowl until well blended.

  2. Toss the carrots, cabbage and quinoa in a mixing bowl with 2/3 of the dressing, reserving the rest to drizzle on the salads at the table. (You can prepare this step up to 1 hour in advance.)

  3. Just before serving, add the cilantro and mint and toss well. Taste for seasoning.

  4. Serve the salad topped with the coconut and cashews, garnished with a lime wedge and pass the extra dressing.