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Carrot and Cranberry Salad with Fresh Ginger Dressing

By Amelia Saltsman

3.9

(26)

Image may contain Plant Food Meal Vegetable Dish and Produce
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

  1. 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.

TagsSaladGingerHerbs & SpicesCarrotRoot VegetableVegetableDried CranberryDried FruitFruitSideLunchDinnerNut FreeDairy FreeGluten FreeVeganVegetarianQuickEasyWeeknight Meals5 Ingredients or FewerNo-CookBlenderThanksgivingChristmasBon Appétit
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