Carrot, Cranberry, and Walnut Salad
Published by William Morrow
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.
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.
Makes4 to 6 Servings
Total Timeunder 2 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionBuffet, Casual Dinner Party
Recipe Courseside dish
Dietary Considerationside dish
Five Ingredients or LessYes
Taste and Texturecrisp, fruity, nutty, spiced
Type of Dishfirst course salad
- 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
Using a food processor fitted with the coarse shredding blade, shred the carrots. Combine the carrots, cranberries, and walnuts in a large bowl.
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.
2008 Rick Rodgers