Carrot, Cranberry, and Walnut Salad

1. 1

   Using a food processor fitted with the coarse shredding blade, shred the carrots.

2. 2

   Combine the carrots, cranberries, and walnuts in a large bowl.

3. 3

   A handful at a time, squeeze the shredded ginger into a medium bowl to extract the juice.

4. 4

   You should have 2 tablespoons ginger juice.

5. 5

   Add the shallot and vinegar.

6. 6

   Gradually whisk in the oil.

7. 7

   Pour over the carrot mixture and mix well.

8. 8

   Cover and refrigerate to soften the cranberries, about 1 hour.

9. 9

   (The salad can be made up to 2 days ahead.)

10. 10

    Season with salt and pepper to taste.

11. 11

    Serve chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.