Carrot Cranberry Salad

With dried cranberries, pecans and a bright-tasting citrus ginger vinaigrette, this carrot salad is deliciously crunchy and sweet.

It’s perfect for a light lunch or brunch and as a healthy side to a burger or sandwich.

Try these sandwiches.

You can also make a sandwich with this Instant Pot Bourbon Pulled Pork to serve a long side your Carrot Cranberry Salad.

Carrot Cranberry Salad

1/4 cup pecan, pieces

3 cups carrots, grated ((about 3 medium carrots)

1/2 cup dried cranberries

4 cups boiling water

Zest and juice of 1/2 lemon

juice of 2 oranges

Zest of 1 orange

1 tsp. fresh grated ginger

Bring to a boil 4 cups of water in a lager pot. Remove from burner and place the 3 cups of shredded carrots and dried cranberries into hot water for 30 seconds.

Next, drain off hot water with a colander and rinse with cold water allowing water to drain completely.

Cook’s Notes

The purpose of the boiling water is to soften a bit the carrots and rehydrate the cranberries so the juices and the flavor of the citrus zests and ginger will marinate with the shredded carrot more easily.