Name: Carrot Slaw with Cranberries, Walnuts and Vinaigrette Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 45 min
Yield: 6
Cuisine: American, French
Ingredients: ½ cup coarsely chopped Walnuts; 1 pound peeled and grated grated carrots; 3 tbsp or walnut oil extra virgin olive oil; 1 tsp lemon zest; 2 tbsp lemon juice; 3 tbsp freshly squeezed orange juice; 2 tbsp honey; ½ cup dried cranberries; 3 white and green parts, thinly sliced Scallions; 3 tbsp chopped fresh Italian parsley; ¼ Heaping teaspoon salt; ¼ tsp ground black pepper

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

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: 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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