Name: Carrot-Cranberry Salad with Mint Dressing
Prep time: 22 min
Total time: 1 h 22 min
Yield: Serves: 8
Ingredients: ½ cup rice wine vinegar; 2 tablespoons grated fresh ginger; 1 clove garlic, minced; 1 teaspoon sugar; ¼ 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); ½ cup dried cranberries; 2 scallions, green part only, sliced (about 1/4 cup); ¼ 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.

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Carrot-Cranberry Salad with Mint Dressing

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