Carrot Slaw with Cranberries and Toasted Walnuts
- 1 pound carrots, peeled and grated
- 3 tablespoons walnut oil or extra virgin olive oil
- 1 teaspoon lemon zest, from one lemon
- 2 tablespoons lemon juice, from one lemon
- 2 tablespoons freshly squeezed orange juice, from one orange
- 1-1/2 tablespoons honey
- 1/2 cup dried cranberries
- 1/2 cup walnuts, toasted
- 3 scallions, white and green parts, thinly sliced
- 3 tablespoons freshly chopped parsley
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- This recipe is vegetarian
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Carrots (1 pound)
- Cranberries, dried (1/2 cup)
- Lemon, zest (1 teaspoon)
- Parsley (3 tablespoons)
- Scallions (3)
- Walnuts, toasted (1/2 cup)
- Cooking & Baking
- Black pepper, freshly ground (1/4 teaspoon)
- Honey (1 1/2 tablespoons)
- Salt (1/2 teaspoon)
- Walnut oil or extra virgin olive oil (3 tablespoons)
- Drinks
- Lemon juice (2 tablespoons)
- Orange juice, freshly squeezed (2 tablespoons)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published November 9, 2011 (1 year ago).
54 people saved this recipe.
