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Tuesday, October 20, 2015

Recipes–Carrot Salad With Young Ginger

‘Young’ ginger  — the juicy, mild, plump ginger that's harvested early just before the first hard frost – is a real find.  It is spicy, high-flavor, and piquant.  A delightful switch from the gnarly roots available all year ‘round.  It is best when grated on salads – cooking will waste the unique flavor – and it is particularly good with other root vegetables like carrots. The ginger is not cheap and available for only a short time, so now’s the time.


This recipe is simple to make, tangy, and delicious!

Carrot Salad with Young Ginger

* 5-6 lg. carrots (organic, farm market varieties are best), peeled, grated

* 1 lg. piece spring ginger, grated

* 1 med. red onion, grated

* 1 lg. stalk celery, grated

* 1 Tbsp. red wine vinegar

* 1-2 Tbsp. sugar

* 3/4 cup raisins (approx.)

- Grate all the ingredients into a large serving dish

- Stir well, taste, add salt, more of the ingredients if necessary

- Let sit for a few hours, drain excess liquid, serve

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