Carrot, Cranberry, and Walnut Salad
Prep Time
30 minutes
Number of Servings
4 to 6
Ingredients
  • 1 lb carrots
  • [q:1/2] cup dried cranberries
  • [q:1/2] cup toasted, coarsely chopped walnuts (see sidebar)
  • 1 4-inch long piece fresh ginger, peeled and shredded on a box grater
  • 2 Tbsp minced shallot
  • 2 Tbsp cider vinegar
  • [q:1/3] cup vegetable oil
  • Salt and freshly ground black pepper
Directions
  1. Using a food processor fitted with the coarse shredding blade, shred carrots. Combine carrots, cranberries, and walnuts in large bowl.
  2. A handful at a time, squeeze shredded ginger into medium bowl to extract juice. (You should have about 2 tablespoons ginger juice.) Add shallot and vinegar. Gradually whisk in oil. Pour over carrot mixture and mix well. Cover and refrigerate to soften cranberries, about 1 hour. (Salad can be made up to 2 days ahead.)
  3. Season with salt and pepper to taste. Serve chilled.