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.