Carrot-Cranberry Salad With Mint Dressing

• 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

1. 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.

rice wine vinegar, ginger, clove garlic, sugar, vegetable oil, fresh mint, salt, carrots, red onion, cranberries, scallions, torn cilantro

Taken from www.myrecipes.com/recipe/carrot-cranberry-salad (may not work)