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!