Carrot and cranberry salad with fresh ginger dressing
Discover a delightful blend of crunchy carrots and sweet cranberries in a zesty ginger dressing. This refreshing salad is a burst of flavors in every bite.
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
Instructions:
- Remove the upper part of the onions. Slice the tops lengthwise into thin pieces and then cut them into 2-inch segments. Finely chop half of the lower part of the onions. Put the rest of the lower parts into a blender along with vinegar and ginger. Blend the mixture until smooth, pausing to scrape the sides of the blender jar. Filter the blend into a measuring cup, ensuring to press enough solid parts through to make 1/2 cup of dressing; season with pepper.
- Combine carrots and cranberries in a spacious bowl. Mix in the sliced onion tops and chopped bottoms. Toss the salad with sufficient dressing to cover it evenly.
Summary:
- Calories: 517 kcal
- Fat: 2 g
- Protein: 8 g
- Carbs: 124 g
- Potassium: 2067 mg
- Magnesium: 102 mg