Friday, April 20, 2012

Carrot Slaw with Cranberries and Toasted Walnuts

I made this as a side to corn griddle cakes, and it was really good. It also helped me use up the juice of the orange I had zested for that recipe! The carrots released a bit more water into the bowl than I thought they would, but serving it with a slotted spoon fixes the problem. I love the mix of carrots and cranberries with the sweet citrusy dressing. The green onions would have been great, but by then I had used them all in the griddle cakes, so I had to omit them from the salad. Obviously, you can omit the nuts as well if you wish.

1 lb carrots, peeled and grated
3 Tbsp walnut oil or extra virgin olive oil
1 tsp lemon zest, from one lemon
2 Tbsp lemon juice, from one lemon
2 Tbsp freshly squeezed orange juice, from one orange
1 ½ Tbsp honey or maple syrup
½ cup dried cranberries
½ cup walnuts or pecans, toasted (optional)
3 scallions, white and green parts, thinly sliced
3 Tbsp freshly chopped parsley
½ tsp salt
¼ tsp freshly ground black pepper

Toss all ingredients together in a large bowl. Cover and refrigerate for at least 15 minutes to allow flavors to blend. Season to taste with additional salt, pepper and honey/syrup. Serve cold.

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