Info
- Course: Side Dish
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 20 Times
Can be made ahead of time.
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Carrot, Cranberry, and Walnut Salad
Cookbook
For a change of pace from leafy green salad, make this simple slaw for a weekend dinner. Toasting walnuts enhances their flavor, but you should use them untoasted rather than not making this delicious, colorful salad at all.
Yield : Makes 4 to 6 Servings
Ingredients
- 1 pound carrots
- ½ cup dried cranberries
- ½ cup toasted and coarsely chopped walnuts (see Note)
- One 4-inch-long piece fresh ginger, peeled and shredded on a box grater
- 2 tablespoons minced shallot
- 2 tablespoons cider vinegar
- 1/3 cup vegetable oil
- Salt and freshly ground black pepper
Directions
1. Using a food processor fitted with the coarse shredding blade, shred the carrots. Combine the carrots, cranberries, and walnuts in a large bowl.
2. A handful at a time, squeeze the shredded ginger into a medium bowl to extract the juice. You should have 2 tablespoons ginger juice. Add the shallot and vinegar. Gradually whisk in the oil. Pour over the carrot mixture and mix well. Cover and refrigerate to soften the cranberries, about 1 hour. (The salad can be made up to 2 days ahead.) Season with salt and pepper to taste. Serve chilled.
Notes
To toast walnuts, preheat the oven to 350°F. Spread the walnuts on a baking sheet. Bake, stirring often, until lightly toasted and fragrant, about 10 minutes. Cool completely.
© 2008 Rick Rodgers
Note from Cookstr's Editors
Nutritional information based on 6 servings and includes 1/8 teaspoon of added salt per serving.
Nutritional Information
Nutrients per serving
240 kcal
4 % daily value
8 % daily value
21 % daily value
307 mg
26 mg
2 g
10 g
3 g
18 g
0 mg
344 mg
1 g
19 g
3 % daily value
