Crunchy Carrot and Cranberry Salad


4 cups peeled and grated carrots
2/3 cup dried sweetened cranberries
½ cup toasted slivered almonds
¼ cup rice wine vinegar
¼ cup walnut oil (other oil is fine too)
1 tbsp honey
2 tbsp finely grated fresh ginger
Salt and Pepper

Toss carrots with dried cranberries. In a small bowl, whisk vinegar, oil, honey, ginger, and a pinch of salt and pepper until smooth. Toss dressing with salad and top with toasted almonds.

Adapted from: Bon Appetit, December 1999