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!
Serves:
Ingredients
- 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
Instructions
-
Set the oven rack to middle position and preheat the oven to 350 degrees F. Place the walnuts on baking sheet.
-
Bake for 7 to 10 minutes, until toasted and fragrant. Set aside to cool.
-
Combine all the 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 the walnuts, serve, and enjoy!
Nutrition
- Calories:Â 155.56kcal
- Fat:Â 7.37g
- Saturated Fat:Â 1.01g
- Monounsaturated Fat:Â 5.00g
- Polyunsaturated Fat:Â 1.04g
- Carbohydrates:Â 24.02g
- Fiber:Â 3.11g
- Sugar:Â 17.15g
- Protein:Â 1.10g
- Sodium:Â 152.32mg
- Calcium:Â 37.49mg
- Potassium:Â 315.39mg
- Iron:Â 0.63mg
- Vitamin A: 643.81µg
- Vitamin C:Â 18.66mg
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