I like to play with seasoned vinegar adding herb stems, ginger peelings, star anise and cinnamon, overripe fruit… whatever I have around. Any lightly steamed vegetable can be dressed with these vinegars and eaten cold the next day for lunch. (12-4 oz servings)

• 4 lb. carrots, peeled and capped
• 1/3 cup chopped mint
• 1/3 cup chopped cilantro
• 1 cup ginger vinegar
• 1 cup lime juice
• 2 tsp. minced garlic
• 2 ½ tsp. salt
• 2 ½ Tbsp. minced ginger
• 1 ½ Tbsp. sugar

Grate carrots in a food processor and place in a stainless steel bowl and toss well with mint and cilantro. Bring all other ingredients to a boil and pour over carrots. Let carrots steep until cooled or refrigerate overnight. Drain well before serving.

Per Serving: Calories: 44 Protein: 1gm Fat: 0gm

Carbohydrates: 11gm Sodium: 269mg