Carrot Slaw with Cranberries, Toasted Walnuts & Citrus Vinaigrette

This light, fresh carrot slaw holds its own with everything from grilled chicken to hearty sandwiches.

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Foto: Once Upon a Chef

Ingredients

4 servings

½ cup walnuts, (coarsely chopped)
1 pound shredded carrots, (or 1&frac13; pounds carrots, peeled and shredded)
3 tablespoons extra virgin olive oil or walnut oil
1 teaspoon lemon zest and 2 tablespoons lemon juice, (from 1 lemon)
3 tablespoons freshly squeezed orange juice, (from 1 orange)
2 tablespoons honey
½ cup dried cranberries
3 scallions, (white and green parts, thinly sliced)
3 tablespoons chopped fresh Italian parsley
Heaping ¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Set oven rack to middle position and preheat oven to 350°F (175°C). Place walnuts on a baking sheet and bake until toasted and fragrant, 7 to 10 minutes. Set aside to cool.
Combine all 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 walnuts and serve.

Calories1849% DV

*DV = Daily Value based on a 2,000 calorie diet

Total Ingredients Rp 175

Per Serving Rp 44/serving

🏠 Save ~Rp 350 compared to buying!

📋 Price Breakdown (9% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
walnuts	0.5 cup	-	-
shredded carrots	1 pound	-	-
extra virgin olive oil or walnut oil	3 tablespoons	-	-
lemon zest and 2 tablespoons lemon juice	1 teaspoon	Rp 35.000/kg	Rp 175
freshly squeezed orange juice	3 tablespoons	-	-
honey	2 tablespoons	-	-
dried cranberries	0.5 cup	-	-
scallions	3	-	-
chopped fresh Italian parsley	3 tablespoons	-	-
Heaping ¼ teaspoon salt	-	-	-
freshly ground black pepper	0.25 teaspoon	-	-