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Baby Carrot Salad w/ ginger vinaigrette




Source of Recipe


From FoodFit


List of Ingredients




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


Recipe



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.
3 (The vinaigrette can be made in advance and stored in the refrigerator for up to 5 days.)
4 Gently toss the baby carrots in the vinaigrette and serve at room temperature or chilled.