Maple Carrot Ginger Salad

Maple Carrot Ginger Salad

Instructions geared for ages 8 & up This carrot salad is vibrant in colour and pairs well with salmon, chicken, or in a submarine sandwich. There are many ways in which kids can be involved in preparing this salad.


  • 6 medium carrots peeled and shredded (about 1 pound). Use different colored carrots if available
  • ½ cup dried cranberries
  • ½ cup raisins
  • 1/ cup chopped pecans slightly toasted


  • 1/2 cup neutral flavoured oil canola
  • Tbsp white wine vinegar
  • juice of 1 lemon
  • 1 tbsp freshly grated ginger
  • 1 garlic clove minced
  • 1 tbsp maple syrup
  • salt and pepper to taste


  • Have child(ren) collect and measure out the ingredients and check them off on the list to make sure all the ingredients have been collected.
  • Have child(ren) place prepared carrots in a large bowl.
  • In a medium bowl, have adult or older child(ren) pour boiling water over cranberries and raisins, and allow to steep for ~10 minutes. Then drain and add to the carrots.
  • Have child(ren) help prepare the salad dressing by whisking all ingredients together or by shaking in a closed jar or container.
  • Have child(ren) pour the dressing into the bowl with the carrots.
  • Have child(ren) toss and allow to marinate for ~30 minutes.
  • Have adult or older child(ren) toast the pecans in an oven or on a stove top skillet. Let cool.
  • Sprinkle nuts on top of carrots for garnish!


Ginger root freezes well and is easy to grate while frozen.
If you want the salad to last longer so you can use it throughout the week try cutting the carrot with a mandoline or cut into matchstick like pieces (julienne).