Carrot and cranberry salad

May 23, 2007

This is a variation on a favourite salad I make from carrots and dried currants. I was at my local market and noticed the nut shop had some lovely little dried organic cranberries so I used them instead.

Carrot and Cranberry Salad

4 large carrots
1 spring onion
1/2 cup dried cranberries
4 tablespoons rice wine vinegar
6 tablespoons rice bran oil
1 teaspoon sesame seed oil
pinch salt
freshly ground white pepper

Peel and grate the carrots. Finely chop the spring onion. Place in a bowl with the cranberries. Shake together the salad ingredients then pour over the carrots and toss well to mix. Garnish with chopped spring onion.

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