Carrot and Cranberry Salad with Fresh Ginger DressingElinor Carucci
The bright flavors are a nice counterpoint to rich foods.
Recipe information
Yield
Makes 8 servings
Ingredients
7 large green onions
1/2 cup seasoned rice vinegar
2 level tablespoons chopped peeled fresh ginger
4 cups coarsely grated peeled carrots
1/2 cup sweetened dried cranberries
Preparation
Step 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.
Step 2
Place carrots and cranberries in large bowl. Add onion tops and bottoms. Toss with enough dressing to coat.
