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Carrot, Cranberry, and Walnut Salad Recipe-3756

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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


  • 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


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.


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 (% daily value)

240kcal (12%)
37mg (4%)
5mg (8%)
626mcg RAE (21%)
0mg (0%)
344mg (14%)
1g (7%)
19g (29%)
1mg (3%)

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