Karlas Nordic Kitchen

  • Home
  • About Me
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Desserts
    • Salads
    • Bread & Cakes
    • Articles and Reviews
    • Recipe Index
  • Press
  • Contact
    • Contact Me
    • Photography
    • Disclaimer & Copyright
    • Sitemap
  • Food Tours in Copenhagen
You are here: Home / Recipes / Breakfast / Shredded Carot Salad with Ginger and two kinds of topping

Shredded Carot Salad with Ginger and two kinds of topping

04/06/2014 by Julie Karla Leave a Comment

This shredded carrot salad is a favorite among families in Denmark. It is easy to make, and is often eaten together with a typical Danish dish; meatballs in curry sauce with rice. I have added some finely grated ginger to my shredded carrot salad and given some suggestions for toppings.

The cinnamon flavored rye flakes are my favorite. I always make a large batch, so I can put it on my salad as here or even my morning yoghurt.

shredded carrot saladOrganic Honey

Shredded Carrot salad with Ginger with two kinds of topping

Shredded Carrot salad with two kinds of topping is the perfect sidedish!

  • 4 carrots
  • ¼ of a white cabbage
  • 1 tsp. finely grated fresh ginger (Hint: you can freeze ginger, it is much easier to grate)
  • 1 tsp. agave syrup
  • 1 tbsp. olive oil

Garnish

  • Rye flakes
  • Cinnamon
  • Butter
  • Desiccated coconut
  1. Cut the carrots and white cabbage into chunks, and put it into the food processor. Blend until mixture is finely chopped.
  2. Add mixture with finely grated ginger, agave syrup and olive oil.
  3. Toast the desiccated coconut in a dry pan until it begins to take a bit of colour.
  4. Remove and set aside to cool.
  5. Add butter to the heated pan and add the rye flakes. Add the cinnamon and fry until a little bit crispy. Allow to cool.

  6. Serve the salads with roasted coconut and rye flakes on top.

Shredded carrot salad with cabbage

Norway Tromsø| Nature photography | www.karlasnordickitchen.com

A summer day in the misty mountains of Northern Norway near Tromsø

Filed Under: Breakfast, Dinner, Recipes, Salads

« Cauliflower Blinis served 2 ways with Mackerel Rillettes & Lumpfish Roe
Salmon Cakes with Capers, Apple & Lemon »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Julie Author
Welcome to Karla's Nordic Kitchen. Copenhagen based cook book author hoping to inspire with a blog full of easy healthy recipes - all with a Nordic twist! Read More...
https://www.youtube.com/watch?v=RDdCH95hB5Y
Follow on Bloglovin

New Article: Nordic Ingredients

Gooselings| Nature photography | www.karlasnordickitchen.com

New Scandinavian Cooking And Ingredients

Copyright © 2017 • Julie Karla – Copenhagen, Denmark