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Photo: Ryan Benyi; Styling: Gerri Williams for James Reps

Carrot-Cranberry Salad with Mint Dressing

The medley of flavors in Carrot-Cranberry Salad with Mint Dressing will bring out the best in the rest of your Thanksgiving dinner.

All You NOVEMBER 2013

  • Yield: Serves: 8
  • Prep time: 22 Minutes
  • Stand: 1 Hour
  • Cost Per Serving:$0.58


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 127
  • Fat: 7g
  • Saturated fat: 1g
  • Protein: 1g
  • Carbohydrate: 5g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Sodium: 427mg