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–+ servings
Carrot & Cranberry Salad with Ginger Dressing
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Carrot Cranberry Salad with Ginger Dressing

Tofu adds protein and ups the nutrition in classic carrot salad as well as makes it a filling side dish or vegetarian meal.
Course Sides
Cuisine Asian
Recipe Type Healthy Choices, Memorial Day, Salads, Summer, Vegetarian
Skill Level Easy
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 Servings
Calories 293kcal
Author Angela G.

Ingredients

  • 12 oz soft tofu
  • 10 oz bag shredded carrots
  • 1 cup bean sprouts or microgreens
  • ½ cup dried cranberries
  • 4 green onions sliced
  • 1 cup ginger dressing more or less to taste

Instructions

  • Cut tofu into small cubes and add to a large mixing bowl.
  • Mix in carrots, bean sprouts, cranberries, and green onions.
  • Top with enough dressing to thoroughly coat.

Notes

Use matchstick carrots or for extra flavor freshly shred whole carrots.
If you can't find bean sprouts or microgreens, try replacing with shredded cabbage or lettuce.

Nutrition

Serving: 1cup | Calories: 293kcal | Carbohydrates: 17g | Protein: 6g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 7g | Sodium: 38mg | Potassium: 206mg | Fiber: 3g | Sugar: 11g | Vitamin A: 7977IU | Vitamin C: 7mg | Calcium: 95mg | Iron: 1mg
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