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.