Carrot Slaw with Cranberries, Walnuts & Citrus Vinaigrette
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Bright, fresh, and endlessly versatile, this carrot slaw adds color and crunch to any meal. Perfect for a potluck or picnic.
I’ve always loved the classic French grated carrot salad, and this carrot slaw recipe is a fresh, modern take on it. With dried cranberries, toasted walnuts, and scallions tossed in a citrus vinaigrette, it’s crunchy, tangy, and just the right amount of sweet. It’s a great way to add more veggies to your table, whether you’re serving it with a crusty baguette or alongside sandwiches, burgers, or heartier main dishes.
“Made this so many times and never had a single person not like it…I’m not a carrot fan, never have been, but this salad is to die for!”
What You’ll Need To Make Carrot Slaw With Citrus Vinaigrette
- Walnuts: Toasted and chopped for crunch and a rich, nutty flavor that pairs perfectly with the carrots and vinaigrette. Pecans or almonds would also work well.
- Shredded carrots: The crunchy base of the slaw. If you have carrots to use up, you can peel and then quickly shred them in a food processor. Otherwise, pre-shredded carrots from the produce section work just as well.
- Walnut oil or extra-virgin olive oil, lemon zest and juice, orange juice & honey: These come together to make a simple citrus vinaigrette. The walnut oil adds great flavor if you have it, but olive oil works just fine too. Lemon and orange juice keep things bright and fresh, while a touch of honey adds sweetness, balancing the tartness of the citrus and cranberries. (Remember to zest your lemon before juicing; it’s nearly impossible after it’s juiced.)
- Dried cranberries: Chewy and tart-sweet, they contrast nicely with the crunch of the carrots and nuts. Tart cherries or golden raisins would also work nicely.
- Scallions & fresh parsley: Add a mild onion bite, as well as color and freshness.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1. Toast the walnuts. Toast the walnuts in a 350°F oven until fragrant—this brings out their flavor and adds crunch.
Pro Tip: If you don’t feel like turning on the oven, you can toast the nuts in a dry skillet. Use a medium heat and stir frequently; remove from the skillet as soon as they’re golden and fragrant.
Step 2. Combine the slaw. In a large bowl, combine the carrots, cranberries, toasted walnuts, and citrus vinaigrette until evenly coated.
Step 3. Toss and let it mellow. Give the slaw about 15 minutes to sit, so the carrots absorb the dressing and the flavors meld before serving.
Pro Tip: After letting it sit, taste again. You might find you want a splash more citrus or a pinch more salt.
Step 4. Add walnuts and serve. Enjoy!
More Fresh & Flavor-Packed Salads to Try
Carrot Slaw with Cranberries, Toasted Walnuts & Citrus Vinaigrette
Ingredients
- ½ cup walnuts, coarsely chopped
- 1 pound shredded carrots, or 1⅓ pounds carrots, peeled and shredded
- 3 tablespoons extra virgin olive oil or walnut oil
- 1 teaspoon lemon zest and 2 tablespoons lemon juice, from 1 lemon
- 3 tablespoons freshly squeezed orange juice, from 1 orange
- 2 tablespoons honey
- ½ cup dried cranberries
- 3 scallions, white and green parts, thinly sliced
- 3 tablespoons chopped fresh Italian parsley
- Heaping ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Set oven rack to middle position and preheat oven to 350°F (175°C). Place walnuts on a baking sheet and bake until toasted and fragrant, 7 to 10 minutes. Set aside to cool.
- Combine all remaining ingredients in a large bowl and toss well. Cover and refrigerate for at least 15 minutes to allow the flavors to blend. Season to taste with salt, pepper, honey or more citrus. Toss in walnuts and serve.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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My business before is planting scallions or onions , the taste for me is not enjoyable (scallions) what can i replace for the scallions….thanks
One shallot should do the trick.
Can I make this the night before for lunch the next day?
Hi Phyllis, If you’d like to make this salad a day ahead, I suggest using coarsely grated carrots (as shown in the photo); otherwise it will get a bit soggy.
Delicious!! My sister isn’t a huge fan of zest (I know, crazy right?) so I omitted it and didn’t have a fresh oranges on hand so I used orange juice. I also didn’t have walnut oil, so I used olive oil and it was still amazing. I’m dying to try it the “Jenn” way, because I know it will be even better and I love zest!
This salad turns out every time. I always get rave reviews when I make it. So easy to follow and make.
Will it work to dress the carrots several hours ahead as long as I don’t add the walnuts?
Hi Carol, It depends. Freshly grated carrots may get a little soggy but if you use the coarsely grated carrots sold in a bag from the supermarket, they hold up much better.
This recipe is easy and delicious! I made the salad without toasting the walnuts and it was just fine (I did use the walnut oil). Also, if using whole dried cranberries I would recommend a brief rough chop to get them distributed a bit better.
We really enjoyed this light and crispy salad at Thanksgiving this year. The citrus vinaigrette was wonderful!
Beautiful colors – easy to make – very tasty – my family loved it!
I made this to go with grilled pork chops and it was delicious – crunchy with a great citrus flavor. I did add more walnuts and cranberries than the recipe called for since we love those ingredients. The only change I would make is that I would shred my own carrots next time. The packaged carrots were just a little too thick and hard.
Delicious salad and very healthy. I served this with Tilapia and the picky kids even liked it. I love the addition of the videos on your website.