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Carrot-Cranberry Salad with Mint Dressing

Photo: Ryan Benyi; Styling: Gerri Williams for James Reps
Prep time 22 mins
Stand time 1 hr
Yield Serves: 8
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

Nutrition Information

  • calories 127
  • fat 7 g
  • satfat 1 g
  • protein 1 g
  • carbohydrate 5 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • sodium 427 mg

How to Make It

  1. 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.