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Information

Course: side dish
Total time: under 2 hours
Skill level: Easy
Cost: Inexpensive
Yield: Makes 4 to 6 Servings
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Notes

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.

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.

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Nutritional Information

Nutrients per serving

240kcal (12%)
37mg (4%)
5mg (8%)
626mcg RAE (21%)
307mg
26mg
2g
10g
3g
18g
0mg (0%)
344mg (14%)
1g (7%)
19g (29%)
1mg (3%)