This recipe is...
Chilled Baby Carrot Salad with Ginger-Soy Vinaigrette
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
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
Number of Servings: 6
- 16 g
- 5 g
- 4 g
- 1 g
- Saturated Fat
- 1 g
- 244 mg