Shredded carrot salad with maple vinaigrette

4 cups of shredded carrots

½ to 1 medium red onion cut into very thin half-moons

Dressing:

½ cup rice vinegar

1-2 Tablespoonfuls of finely minced ginger (or more for some extra kick)

2 tablespoonfuls of soy sauce

¼ cup of maple syrup (I love the dark one)

Whisk the mixture and pour it over the carrots and onions.

Mix in some hot sauce or gochujang before pouring over the carrots and onions or add a diced up jalapeno for a little heat with your sweet.

This is great with grilled chicken, in a noodle bowl, over greens or to top a taco.