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Carrot-Ginger Salad with Cranberries  


2 cups grated carrots
1/4 cup dried cranberries*
1 Tbsp. lemon juice, fresh
1/2 tsp. honey
1 tsp. finely grated fresh ginger root
1/8 tsp. cinnamon
Pinch of salt
2 Tbsp. sliced almonds, toasted

*Any favorite dried fruit can be substituted according to taste.


  1. Combine grated carrots and dried cranberries in a bowl.
  2. In a separate bowl, whisk together lemon juice, honey, grated ginger, cinnamon and salt.
  3. Pour over carrots and cranberries, and toss to coat.
  4. Transfer to a serving dish, sprinkle with sliced almonds and serve.

Makes 4 servings.

Nutritional Information Per Serving  
Calories 73
Carbohydrate 15 grams
Protein 1 gram
Total Fat (<1 g saturated fat) 2 grams
Dietary Fiber 2 grams
Sodium 58 mg

Recipe contributed by Dean Dietitian Kim Petershack, RD, MS, CD