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Epicurious

Carrot and Cranberry Salad with Fresh Ginger Dressing

3.9

(26)

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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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