Carrot and cranberry salad with fresh ginger dressing from Bon Appétit Magazine, November 2009 (page 133) by Amelia Saltsman

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Notes about this recipe

  • hillsboroks on November 20, 2021

    This is a great change of pace from the old carrot raisin salad I grew up with. I grated my ginger and Inthink that was a mistake because the dressing was so intensely ginger flavored it was almost hot. But we liked the flavor combination and want to make it again just chopping and maybe reducing the amount of ginger.

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