Serious Salads: Carrot Slaw with Cranberries and Toasted Walnuts

With dried cranberries, toasted walnuts and a bright-tasting citrus vinaigrette, this carrot slaw is delightfully crunchy and sweet. It's perfect for a light lunch or as a healthy side to sandwiches or burgers.

To toast the walnuts, bake them on a sheet pan in a 350°F oven for about 10 minutes until fragrant.

About the author: Jennifer Segal is the chef behind the popular food blog, Once Upon a Chef.

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Serious Salads: Carrot Slaw with Cranberries and Toasted Walnuts

About This Recipe

Yield:4 to 6
Active time:30 minutes
Total time:30 minutes
Rated:

Ingredients

  • 1 pound carrots, peeled and grated
  • 3 tablespoons walnut oil or extra virgin olive oil
  • 1 teaspoon lemon zest, from one lemon
  • 2 tablespoons lemon juice, from one lemon
  • 2 tablespoons freshly squeezed orange juice, from one orange
  • 1-1/2 tablespoons honey
  • 1/2 cup dried cranberries
  • 1/2 cup walnuts, toasted
  • 3 scallions, white and green parts, thinly sliced
  • 3 tablespoons freshly chopped parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Procedures

  1. 1

    Toss all ingredients together in a large bowl. Cover and refrigerate for at least 15 minutes to allow flavors to blend. Season to taste with salt, pepper and honey. Serve cold.

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