Ginger and cilantro add fresh bursts of flavor to this carrot salad.
1/2 cup slivered almonds
1/2 cup golden raisins
1/2 cup dried cranberries
1 pound carrots, shredded (about 5 medium carrots)
1/3 cup rice vinegar
2 tablespoons freshly grated ginger
2 tablespoons finely chopped cilantro
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon sugar
1/2 cup canola oil
How to Make It
Make salad: Place almonds in a skillet over medium heat. Cook, stirring often, until light golden, 7 to 10 minutes. Pour into a bowl and let cool. Put raisins and cranberries in a small bowl, cover with boiling water and allow to steep for 15 minutes. Drain. Transfer to a large bowl and toss with carrots.
Make dressing: In a small bowl, whisk together all ingredients. Add to bowl with carrot mixture and toss to evenly coat vegetables with dressing. Cover and chill for 30 minutes. Just before serving, toss in almonds.
I left out the raisins and cranberries, and changed the dressing as follows: 1 T rice vinegar, 2 T lime juice, 2 T orange juice. Swapped out the sugar for 2 T agave syrup. Also, only about a T of oil (I used olive) as it really doesn't need it. I also probably added more cilantro than stated, as I am cilantro-obsessed this summer. It came out bright and not too tart or sweet. The cilantro with the carrot is brilliant! Great job! This will be on our table several times a month. I can even see leftovers (hah!) used in spring rolls, or a condiment on a veggie sandwich..