Gingered Corn, Carrot & Red Onion Salad

Dairy Free Nut Free Fish Free Soy Free Gluten Free 

A tasty cold salad that is a perfect side dish for summer barbeques!

1 ½ pounds carrots, sliced into very thin “coins”
Kernels from 3 ears of cooked corn
1 ½ teaspoons grated ginger
1 teaspoon honey
3 tablespoons olive oil
2 tablespoons lemon juice
¾ cup chopped cilantro
½ cup of chopped red onion

Steam or boil the carrots until they are tender.  Once done, drain and rinse with cold water. Drain again and place in a large bowl.

When the carrots are cooking, cut the kernels off of the three ears of corn, and toss with the cooked carrots.

In a small bowl make the dressing my whisking together the ginger, honey, olive oil and the lemon juice. Season with the salt and pepper to taste.

Add the chopped onion and cilantro to the carrot-corn mixture. Toss well. Add in the dressing and toss again until the veggies are coated with the dressing.

Refrigerate until ready to serve.

Serves 6. 

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