- 7 large green onions
- 1/2 cup seasoned rice vinegar
- 2 level tablespoons chopped peeled fresh ginger
- 4 cups coarsely grated peeled carrots
- 1/2 cup sweetened dried cranberries
- Cut tops off onions. Cut tops lengthwise into thin strips; cut strips into 2-inch pieces. Chop half of onion bottoms. Place remaining bottoms in blender; add vinegar and ginger. Puree, occasionally scraping down sides of blender jar. Strain puree into measuring cup, pressing enough solids through to yield 1/2 cup dressing; season with pepper.
- Place carrots and cranberries in large bowl. Add onion tops and bottoms. Toss with enough dressing to coat.