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
