Carrot-Ginger Salad

Name: Carrot-Ginger Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 10
Cuisine: Global
Ingredients: 118 milliliters canola oil; 454 grams carrots, shredded (about 5 medium carrots); 2 Tbsps finely chopped cilantro; 118 milliliters dried cranberries; 2 Tbsps freshly grated ginger; 118 milliliters golden raisins; 1 teaspoons pepper; 79 milliliters rice vinegar; 2 teaspoons salt; 118 milliliters slivered almonds; 1 teaspoon sugar

Carrot-Ginger Salad is a gluten free and vegan side dish. One serving contains 194 calories, 2g of protein, and 14g of fat. This recipe serves 10. Head to the store and pick up golden raisins, carrots, slivered almonds, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

Place almonds in a skillet over medium heat. Cook, stirring often, until light golden, 7 to 10 minutes.

Ingredients you will need

Almonds

Equipment you will use

Frying Pan

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.

Ingredients you will need

Cranberries

Raisins

Water

Equipment you will use

Bowl

Drain.

Transfer to a large bowl and toss with carrots.

Ingredients you will need

Carrot

Equipment you will use

Bowl

Make dressing: In a small bowl, whisk together all ingredients.

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Vegetable