Saturday, November 23, 2013



1/2 Cup Rice Wine Vinegar
2 Tbsp Grated Ginger
1/2 Tbsp Minced Garlic
1 Tsp Sugar
1/4 Cup Olive Oil
2 Tbsp Mint Finely Chopped + 1/4 Cup Torn Mint
Salt and Pepper
1 Lb Carrots, shredded
1 Small Red Onion, halved and thinly sliced
1/2 Cup Dried Cranberries
2 Scallions - green part only, sliced
1/4 Cup Cilantro

In a small bowl, whisk the vinegar, ginger, garlic, sugar, olive oil and 2 Tbsp Mint.  Season with salt and pepper.  In a large bowl, toss carrots, red onion, cranberries, scallions, cilantro and remaining 1/4 cup of mint leaves.  Pour the dressing over the salad, tossing well, then marinating at room temperature for about 1 hour, stirring occasionally to allow the flavors to develop.  If you enjoy a little heat, add some diced jalapenos or red pepper flakes.

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