Tuesday, November 6, 2012

gingery carrot salad

light and fresh
This simple salad is perfect as a side dish.  The sweetness of the carrots and cranberries balance well with the tangy gingery vinaigrette.  Serve it alongside a sandwich, burger, or put it on top of pan seared fish or tofu - it's simple and flavourful.

what you need:
  • 3 large carrots
  • 1 green onion
  • 1/4 cup dried cranberries
  • 1 tbsp ponzu (optional)
  • 1 lemon (zest and juice)
  • 1 tbsp rice or red wine vinegar
  • 3 tbsp olive oil
  • 1 tbsp honey
  • 1 1/2 tbsp freshly grated ginger (frozen ginger easiest to grate)
  • pinch of salt and pepper
what to do:
  1. Wash and peel carrots.  Use a grater to shred carrots.
  2. Wash and slice onion on a sharp angle to get long "blades" of green.
  3. Combine ponzu, lemon, vinegar, oil, ginger, honey, salt and pepper.  
  4. Toss all ingredients together in a large bowl and refrigerate at least 15 minutes for flavours to marry.  Serve cold and enjoy!

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