Carrot Slaw with Cranberries, Toasted Walnuts & Citrus Vinaigrette
An autumn spin on the classic grated carrot salad, this carrot slaw is dotted with dried cranberries and toasted walnuts.
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 ground black pepper
Instructions
- Set oven rack to middle position and preheat oven to 350 degrees. Place walnuts on baking sheet and bake until toasted and fragrant, 7-10 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
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- Per serving (5 servings)
- Calories: 184
- Fat: 9 g
- Saturated fat: 1 g
- Carbohydrates: 28 g
- Sugar: 20 g
- Fiber: 4 g
- Protein: 1 g
- Sodium: 183 mg
- Cholesterol: 0 mg
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.