The medley of flavors in Carrot-Cranberry Salad with Mint Dressing will bring out the best in the rest of your Thanksgiving dinner.
1/2 cup rice wine vinegar
2 tablespoons grated fresh ginger
1 clove garlic, minced
1 teaspoon sugar
1/4 cup vegetable oil
2 tablespoons finely chopped fresh mint, plus 1/4 cup torn leaves
Salt and pepper
1 pound carrots, shredded (about 4 cups)
1 small red onion, halved and thinly sliced (about 1/2 cup)
1/2 cup dried cranberries
2 scallions, green part only, sliced (about 1/4 cup)
1/4 cup torn cilantro leaves
How to Make It
In a small bowl, whisk vinegar, ginger, garlic, sugar, vegetable 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 mint leaves. Pour dressing over salad, toss well and marinate at room temperature for about 1 hour, stirring occasionally, to allow flavors to develop.