Next Generation Life Fitness

Chilled Baby Carrot Salad with Ginger-Soy Vinaigrette

Preptime: 10 min.
Cooktime: 40 min.

Calories: 108
Carbs: 16g
Fat: 5g
Fiber: 5g
Protein: 2g
Satfat: 1g
Sodium: 142mg

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

Directions:
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.
(The vinaigrette can be made in advance and stored in the refrigerator for up to 5 days.)

3. Gently toss the baby carrots in the vinaigrette and serve at room temperature or chilled.