After a glutenous Passover Seder a few weeks ago, my body needed to reboot with something light and refreshing, but of course I had plans to attend another giant feast the following day at my friend’s Easter Brunch. So I took it upon myself to bring along a dish that was a bit on the healthier side- carrot, ginger and scallion salad. I had never made this before but it’s a snack that I often pick up from the Whole Foods salad bar (for entirely too much money). Rather than looking up a recipe, I grabbed the main ingredients and improvised on a dressing. This was one of the simplest and yet most satisfying dishes that I’ve made in some time and it was exactly what my body needed after an evening of brisket and mashed potatoes. It was also a perfect complement to a table of delicious but heavy pancakes, quiches and cheese and bread. Here’s how I made it…

3-4 medium carrots sliced into thin half circles
5-6 scallions finely chopped (white and light green parts)
1 medium sized piece of ginger – half zested and half finely chopped
3 tbs sesame oil
4-5 tbs sherry vinegar
1 tbs honey
Sale and pepper to taste

Combine carrots, scallions and ginger in a bowl and mix together sesame oil, vinegar and honey. Pour dressing over the veggies, mix and season with salt and pepper.