Carrot Slaw with Cranberries, Walnuts and Vinaigrette Recipe

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Lily Wathne Modified: March 23, 2022
Carrot Slaw with Cranberries, Walnuts and Vinaigrette Recipe

How To Make Carrot Slaw with Cranberries, Walnuts and Vinaigrette

Tangy vinaigrette, crunchy toasted walnuts, and tart cranberries makes this carrot slaw a mouthwatering, fully flavored side to any hearty meal!

Preparation: 20 minutes
Cooking: 10 minutes
Chill Time: 15 minutes
Total: 45 minutes



  • ½cupwalnuts,coarsely chopped
  • 1lbcarrots,peeled and grated
  • 3tbspextra virgin olive oil,or walnut oil
  • 1tsplemon zest
  • 2tbsplemon juice
  • 3tbsporange juice,freshly squeezed
  • 2tbsphoney
  • ½cupdried cranberries
  • 3scallions,white and green parts, thinly sliced
  • 3tbspfresh Italian parsley,chopped
  • ¼tspsalt,heaping
  • ¼tspground black pepper


  1. Set the oven rack to middle position and preheat the oven to 350 degrees F. Place the walnuts on baking sheet.

  2. Bake for 7 to 10 minutes, until toasted and fragrant. Set aside to cool.

  3. Combine all the remaining ingredients in a large bowl and toss well.

  4. Cover and refrigerate for at least 15 minutes to allow the flavors to blend. Season to taste with salt, pepper, honey or more citrus.

  5. Toss in the walnuts, serve, and enjoy!


  • Calories: 155.56kcal
  • Fat: 7.37g
  • Saturated Fat: 1.01g
  • Monounsaturated Fat: 5.00g
  • Polyunsaturated Fat: 1.04g
  • Carbohydrates: 24.02g
  • Fiber: 3.11g
  • Sugar: 17.15g
  • Protein: 1.10g
  • Sodium: 152.32mg
  • Calcium: 37.49mg
  • Potassium: 315.39mg
  • Iron: 0.63mg
  • Vitamin A: 643.81µg
  • Vitamin C: 18.66mg
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