Carrot-Ginger Salad

As I was making this I tasted the dressing and didn't think I was going to like it. However, when it was all put together it was delicious. The almonds really make this dish with their flavor and their crunch. This is an easy recipe and I'll be making it again. I may add some more cilantro as that's a favorite of mine and I often say, "There's no such thing as too much cilantro." For those not crazy for it, it's very subtle in the amount used in the recipe.As for the person who found the vinegar too powerful, I suspect she used plain white vinegar instead of rice vinegar. Rice vinegar is MUCH milder. I substitute it for white vinegar in many recipes b/c I find white vinegar too strong.

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..

This was a huge hit at our BBQ. I ran out of rice vinegar so substituted white vinegar, which worked fine. The flavor was fresh and blended well when I let it set overnight.

I've made this 3x and love it. I served it at a BBQ yesterday. It went over well. I will definitely make again.

Prepared as directed and the vinegar was too powerful. Loved the raisins, cranberries, and toasted almonds, but the1/3 C vinegar was just too much.