Carrot and Apple Salad with Mint
- 4 apples (Fuji, Gala, Braeburn), cored and shredded
- 1 cup dried cranberries
- 4 carrots, peeled and shredded
- 6 Tbsp. seasoned rice vinegar
- 1 6-inch piece of ginger, peeled and shredded
- 2 Tbsp peanut oil.
- 1 cup chopped fresh mint
In a small bowl, mix the vinegar and oil to form a smooth emulsion.
Using a food processor, shred the carrots, apples and the ginger. Mix in a large bowl. Add the vinegar and oil dressing to carrots and mix thoroughly. Add the mint and cranberries. Toss.
Can be made several hours ahead and stored, covered in the refrigerator.
Yield: Makes 8 servings. Each cup provides 130 calories, 4g fat (0g sat), 0mg cholestrol, 26g carbohydrates, 4g fiber, 24mg sodium, 214mg potassium.