Carrot and Cranberry Salad with Fresh Ginger Dressing
A vibrant salad combining sweet grated carrots and dried cranberries with a zesty ginger-rice vinegar dressing. The green onions add a fresh crunch and subtle bite to this refreshing dish.
4 servings
15 min
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Ingredients
- •7 whole large green onions
- •½ cup seasoned rice vinegar
- •2 tablespoons fresh ginger
- •4 cups carrots
- •½ cup sweetened dried cranberries
Cooking Instructions
- 1.
Cut tops off onions. Cut tops lengthwise into thin strips; cut strips into 2-inch pieces. Chop half of onion bottoms. Place remaining bottoms in blender; add vinegar and ginger. Puree, occasionally scraping down sides of blender jar. Strain puree into measuring cup, pressing enough solids through to yield 1/2 cup dressing; season with pepper.
10 min
- 2.
Place carrots and cranberries in large bowl. Add onion tops and bottoms. Toss with enough dressing to coat.
5 min
