Chilled Baby Carrot Salad with Ginger-Soy Vinaigrette

This recipe serves:  6

2 pounds fresh baby carrots, trimmed
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon finely chopped shallots
2 tablespoons sesame oil
1 tablespoon freshly grated ginger
salt to taste
1. Put about 2 inches of water in a large pot, insert a rack or steamer basket into the pot and bring the water to a boil. Steam the baby carrots in the basket for about 6-8 minutes, or to desired tenderness. Remove the basket and run under cold water to stop the cooking process.

2. Meanwhile, in a small bowl, whisk the rice vinegar, soy sauce and brown sugar together. Add the shallots and slowly whisk in the sesame oil and ginger. Season with salt to taste.
(The vinaigrette can be made in advance and stored in the refrigerator for up to 5 days.)

3. Gently toss the baby carrots in the vinaigrette and serve at room temperature or chilled.

Serving Size: 3/4 cup of carrots with vinaigrette

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