If it hasn’t become glaringly obvious by now through my selection of recipes, one of my favorite food flavors is ginger, and this cross between salad and slaw falls into that category. A nice transition into the root vegetables of fall, but still light and refreshing, it’s a nice post-Labor Day treat.

Ginger-Glazed Carrot Slaw

Ingredients:

• 1 pound carrots, sliced into ribbons with a vegetable peeler or mandoline
• 2 tablespoons butter
• 1 tablespoon minced fresh ginger
• 1/2 tablespoon minced fresh garlic
• 3 tablespoons honey
• 2 tablespoons fresh mint leaves, chopped
• 1 tablespoon white wine vinegar or lemon juice

Melt butter in a sautee pan and cook ginger and garlic until fragrant. Whisk in honey. Remove from heat and toss carrots in mixture. Remove to a glass bowl and refrigerate 3-4 hours or overnight. Toss with mint and vinegar or lemon juice just before serving.

Serves 4-6 as a side dish.