Carrot and Cranberry Salad with Fresh Ginger Dressing

Ingredients for Carrot and Cranberry Salad with Fresh Ginger Dressing

• 7 large spring onions

• 120ml seasoned rice vinegar

• 2 level tablespoons chopped peeled fresh ginger

• 525g coarsely grated peeled carrots

• 60g sweetened dried cranberries

How to make Carrot and Cranberry Salad with Fresh Ginger Dressing

Cut tops off onions. Cut tops lengthwise into thin strips; cut strips into 2-inch pieces. Chop half of onion bottoms. Place remaining bottoms in blender; add vinegar and ginger. Puree, occasionally scraping down sides of blender jar. Strain puree into measuring cup, pressing enough solids through to yield 70g dressing; season with pepper.

Place carrots and cranberries in large bowl. Add onion tops and bottoms. Toss with enough dressing to coat.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.