Carrot-Apple Slaw

1/2 cup dried cranberries
1/2 cup fresh orange juice, divided
1 granny smith apple, unpeeled, cored, and shredded (I used extra apple and just cut into matchsticks)
1 lb carrots, peeled and shredded or 4 large carrots
1/2 small red onion, thinly sliced
3 tablespoons chopped fresh cilantro
1/2 cup raw unsalted pumpkin seeds, toasted
3 tablespoons extra virgin olive oil
fresh ground black pepper

Combine dried cranberries and 1/4 cup orange juice in a small bowl; set aside.
In a large bowl, toss apple with remaining 1/4 cup orance juice. Mix in carrots, red onion, cilantro, and pumpkin seeds.
Drain cranberries, reserving juice; add cranberries to apple-carrot mixture.
Whisk reserved orange juice and olive oil; pour over slaw and toss well. Season to taste with black pepper.
Serve cold or at room temperature.

Total Time: 15 mins

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