Serious Salads: Carrot Slaw with Cranberries and Toasted Walnuts Recipe

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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.

Recipe Facts

Active: 30 mins
Total: 30 mins
Serves: 4 to 6 servings

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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 to 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

Directions

  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.

Nutrition Facts (per serving)
202 Calories
13g Fat
23g Carbs
2g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 202
% Daily Value*
Total Fat 13g 16%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 223mg 10%
Total Carbohydrate 23g 8%
Dietary Fiber 4g 14%
Total Sugars 16g
Protein 2g
Vitamin C 12mg 59%
Calcium 42mg 3%
Iron 1mg 5%
Potassium 273mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)