Updated and Upgraded: Classic Carrot Salad

Classic Carrot Salad

This updated and upgraded classic carrot salad is perfect for picnics. The dressing has no mayonnaise making it much safer for alfresco dining.  To buy gingerroot, it is appropriate grocery etiquette to break off whatever size you wish to buy.  And 1 ½ inches of gingerroot equals about 1 tablespoon of fresh grated ginger. Enjoy this wonderful fresh and colorful side dish at your next gathering.

½ cup slivered almonds, toasted

½ cup raisins

½ cup dried cranberries

10 ounces carrots, shredded

Dressing:

1/3 cup rice vinegar or apple cider vinegar

2 tablespoons freshly grated ginger (about 3 inches of gingerroot)

2 tablespoons finely chopped parsley or cilantro

2 teaspoons salt

½ teaspoon pepper

1 teaspoon sugar

½ cup canola or olive oil

In a large bowl, combine the raisins, cranberries and carrots.  To make the dressing, whisk together all the ingredients in a small bowl.  Pour the dressing over the carrot mixture and toss. Cover and chill the salad.  Just before serving, sprinkle the almonds on top. Serves 8.