Carrot and Cranberry Salad with Fresh Ginger Dressing

From the kitchen of Carly

Bright grated carrots and tart cranberries meet a zippy fresh ginger dressing made from blended green onions and rice vinegar. The result is sharp, crunchy, and naturally sweet, perfect alongside grilled chicken or roasted salmon.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 17 large green onions
  • 11/2 cup seasoned rice vinegar
  • 12 level tablespoons chopped peeled fresh ginger
  • 14 cups coarsely grated peeled carrots
  • 11/2 cup sweetened dried cranberries

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.

  2. Place carrots and cranberries in large bowl. Add onion tops and bottoms. Toss with enough dressing to coat.