The traditional southern carrot and raisin salad is updated with a zesty ginger dressing. Dried cranberries bring a refreshingly tart zing, so serve it a little on the side as a relish or atop cabbage to make it a meal. This recipe comes to us from Vivian of Macca’s Meatless Monday.
- 7 large green onions
- 1/2 cup rice vinegar
- 2 tablespoons fresh ginger, peeled and chopped
- 4 cups carrots, peeled and coarsely grated
- 1/2 cup sweetened dried cranberries
Cut the tops off of the green onions. Cut tops lengthwise into thin strips and cut the strips into 2-inch pieces.
Chop half of onion bottoms.
Place remaining bottoms in blender or food processor and add vinegar and ginger. Puree, occasionally scraping down the sides of the blender jar. Strain puree into measuring cup, pressing enough solids through to yield 1/2 cup dressing. Season with pepper.
Place carrots and cranberries in large bowl. Add onion tops and bottoms. Toss with enough dressing to coat and enjoy.
Carrot Cranberry Salad
Servings per Recipe: 4Amount per Serving
Calories from Fat: 3
Total Fat: .4g
Saturated Fat: .1g
Dietary Fiber: 4.8g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.