One of our family friends provided us with this great carrot and apple salad with mint recipe to serve as a side dish to hot dogs and steak dinner for the 4th July. Thank you Jeanne. Please enjoy!
Carrot and Apple Salad with Mint
4 apples, (Fuji, Gala, Braeburn) cored and seeded. No need to peel.
4 carrots, cleaned well and shredded
1 6-inch piece of ginger, peeled and shredded
1 cup fresh mint, chopped
1 cup dried cranberries
6 tbsp rice vinegar
2 tbsp peanut oil (I used walnut oil)
In a large bowl mix the vinegar and oil to form a smooth emulsion.
Using a food processor, shred the carrots, apples, and ginger.
Mix this into the emulsion.
Add the mint and cranberries and toss.
Can be made several hours ahead and stored, covered in the fridge.
Keeps well for a week.
Makes 8 servings. Each cup provides 130 calories, 4g fat (0 sat. fat), 0 mg cholesterol, 26 g
carbohydrates, 4 g fiber, 24 mg sodium, 214 mg potassium.
Aloha -- Cathi