Looking for a colorful, crunchy salad that’s truly a joy to eat? Let me introduce you to my obsession-worthy Carrot Slaw with Cranberries, Walnuts & Citrus Vinaigrette. This bright medley brings sweet carrots, tart cranberries, and toasted walnuts together in a lively citrusy dressing, making it the kind of dish that instantly perks up any table. Whether you’re meal-prepping salads for the week, packing a picnic, or searching for a refreshing side for family dinner, this slaw will win hearts—and it only takes 15 minutes from start to finish!
Ingredients You’ll Need
The magic of this Carrot Slaw with Cranberries, Walnuts & Citrus Vinaigrette is in its simplicity. Each ingredient plays an important role, bringing a unique pop of flavor, texture, or gorgeous color. Here’s exactly what you’ll need:
- Carrots: Use about 4–5 medium carrots, shredded to create that classic crunch and a naturally sweet base.
- Dried cranberries: These little gems add unexpected bursts of tart flavor and beautiful color.
- Chopped walnuts (toasted): Toasting the walnuts brings out their aroma and adds delicious, nutty crunch.
- Green onions: Thinly sliced for a mild, fresh bite that balances out the sweet and tart notes.
- Fresh parsley: Just a couple of tablespoons adds fresh, herbaceous flavor and a pop of green.
- Olive oil: The base of our citrus vinaigrette; use a good-quality extra virgin olive oil for the best flavor.
- Fresh orange juice: Lends bright, sweet citrus notes that pair perfectly with the carrots and cranberries.
- Fresh lemon juice: Adds that extra tang to wake everything up—don’t skip it!
- Honey or maple syrup: Either will give a subtle sweetness that rounds out the dressing.
- Dijon mustard: For a touch of gentle heat and complexity in the vinaigrette.
- Salt and ground black pepper: These bring all the other flavors into balance.
How to Make Carrot Slaw with Cranberries, Walnuts & Citrus Vinaigrette
Step 1: Prepare the Crunchy Slaw Base
Start by gathering your carrots, dried cranberries, toasted walnuts, green onions, and freshly chopped parsley. Toss them together in a large mixing bowl. The colors alone will put a smile on your face! The carrots form the sweet, crisp foundation while the cranberries and walnuts add bursts of texture in every bite. Green onions and parsley provide welcome freshness and flecks of green.
Step 2: Mix the Citrus Vinaigrette
Next, let’s give this carrot slaw its signature zing. In a small bowl or glass jar, whisk together the olive oil, orange juice, lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper. You want a perfectly smooth, balanced vinaigrette that tastes both bright and mellow. Taste and adjust the seasoning as needed—sometimes just another pinch of salt or extra squeeze of lemon makes all the difference.
Step 3: Combine and Toss
Pour that vibrant citrus vinaigrette right over your slaw mixture. Gently toss everything together using tongs or clean hands until all the carrot shreds are glistening and coated. This is when your Carrot Slaw with Cranberries, Walnuts & Citrus Vinaigrette comes to life: every ingredient gets a little taste of the sweet-tart dressing’s sunshine.
Step 4: Let the Flavors Mingle
Patience pays off for this step! Let your dressed slaw sit for at least 10 to 15 minutes (either at room temperature or in the fridge). This quick rest lets the carrots slightly soften, the flavors meld, and the colors intensify. When you return, the aroma will tell you it’s slaw time.
Step 5: Serve and Enjoy
Your Carrot Slaw with Cranberries, Walnuts & Citrus Vinaigrette is best enjoyed chilled or at room temperature. Just before serving, give it a gentle toss. All that’s left is to dig in and relish those fresh, crisp bites and zesty bursts!
How to Serve Carrot Slaw with Cranberries, Walnuts & Citrus Vinaigrette
Garnishes
If you want to make your Carrot Slaw with Cranberries, Walnuts & Citrus Vinaigrette extra special, try a sprinkle of extra toasted walnuts, a handful of pomegranate seeds for a punch of color, or even a few delicate orange zest curls on top. These little touches not only wow visually, but add one more layer of fun crunch or tartness.
Side Dishes
This slaw is super versatile, pairing just as well with grilled chicken or fish as with veggie burgers or sandwiches. It’s a fantastic addition to holiday tables or backyard cookouts, providing a refreshing counterpoint to rich or smoky mains. Even better, it’s naturally gluten-free and vegetarian, so it fits right in at potlucks with mixed dietary needs.
Creative Ways to Present
For parties, mound the slaw in lettuce cups or spoon it onto flatbreads for a colorful appetizer. Want to impress? Layer it in mason jars for a portable picnic treat, or use it as a vibrant topping for tacos or grain bowls. However you serve it, Carrot Slaw with Cranberries, Walnuts & Citrus Vinaigrette turns any meal into something memorable.
Make Ahead and Storage
Storing Leftovers
Leftover Carrot Slaw with Cranberries, Walnuts & Citrus Vinaigrette keeps beautifully in the fridge for up to three days. Store it in an airtight container, and give it a quick toss before serving to redistribute the dressing and flavors. The carrots will soften a bit over time, but the slaw stays deliciously crisp and vibrant.
Freezing
Because the fresh carrots and cranberries lose their signature crunch after thawing, I don’t recommend freezing this slaw. It’s very much a “fresh is best” situation. For longer storage, try prepping the dry ingredients and dressing separately, then combine the day you plan to serve.
Reheating
There’s no need (or desire) to reheat Carrot Slaw with Cranberries, Walnuts & Citrus Vinaigrette. It’s best served chilled or at room temperature, straight from the fridge. If you like it a bit warmer, let it sit out for 10 minutes before serving—no microwave required!
FAQs
Can I use pre-shredded carrots from the store?
Absolutely! While freshly shredded carrots tend to offer a bit more crunch and sweetness, pre-shredded bagged carrots are a great shortcut when you’re short on time. Just check for freshness and give them a quick chop if the pieces are too long.
What’s the best way to toast walnuts?
Toasting walnuts is simple: just spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5 to 7 minutes, shaking the pan once or twice. Keep an eye on them—once they smell nutty and are golden brown, they’re ready! Cool before adding to the slaw.
Can I make Carrot Slaw with Cranberries, Walnuts & Citrus Vinaigrette vegan?
Definitely! Just use maple syrup instead of honey in the vinaigrette, and the entire dish remains plant-based without skimping on flavor.
Are there other nuts or fruits I can use?
Feel free to swap the walnuts for pecans, almonds, or even pepitas if you prefer. Dried cherries or chopped dried apricots are fun alternatives to cranberries. The beauty of Carrot Slaw with Cranberries, Walnuts & Citrus Vinaigrette is how flexible it is—make it your own!
Can this slaw be made ahead for a party?
Yes! You can shred vegetables and mix the vinaigrette a day ahead; keep them separate in the fridge. A few hours before serving, combine everything and let it marinate. This helps the flavors meld while keeping the slaw fresh and crisp for your guests.
Final Thoughts
Carrot Slaw with Cranberries, Walnuts & Citrus Vinaigrette is one of those recipes you’ll want to keep on repeat for any season. It’s easy, colorful, and guaranteed to lift your mood—and your plate! Give it a try and discover just how much a simple, crunchy slaw can brighten up your meals. Happy cooking, friend!
Print
Carrot Slaw with Cranberries, Walnuts & Citrus Vinaigrette Recipe
- Total Time: 15 minutes
- Yield: 6 servings
- Diet: Gluten-Free, Vegetarian
Description
This Carrot Slaw with Cranberries, Walnuts & Citrus Vinaigrette is a refreshing and flavorful salad that combines the sweetness of dried cranberries with the crunch of carrots and walnuts, all tossed in a zesty citrus vinaigrette.
Ingredients
Shredded Carrots:
4 cups (about 4–5 medium carrots)
Dried Cranberries:
1/2 cup
Chopped Walnuts (toasted):
1/2 cup
Green Onions (thinly sliced):
2
Fresh Parsley (chopped):
2 tablespoons
Olive Oil:
3 tablespoons
Fresh Orange Juice:
2 tablespoons
Fresh Lemon Juice:
1 tablespoon
Honey or Maple Syrup:
1 tablespoon
Dijon Mustard:
1 teaspoon
Salt:
1/4 teaspoon
Ground Black Pepper:
1/4 teaspoon
Instructions
- Combine Ingredients: In a large bowl, mix shredded carrots, dried cranberries, toasted walnuts, green onions, and parsley.
- Make Vinaigrette: Whisk together olive oil, orange juice, lemon juice, honey/maple syrup, Dijon mustard, salt, and pepper in a small bowl.
- Toss: Pour vinaigrette over the slaw and toss until evenly coated.
- Rest: Let it sit for 10–15 minutes to meld flavors.
- Serve: Enjoy chilled or at room temperature.
Notes
- For extra crunch, consider adding shredded cabbage or sliced apples.
- This slaw can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 9g
- Sodium: 90mg
- Fat: 13g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
