Carrot Slaw with Cranberries & Toasted Nuts
Created by Once Upon a Chefhttps://onceuponachef.com
Serves: 4 – 6
Course: Salad
Diet: Vegetarian
Season(s): Summer, Fall, Winter
Ingredients
- 1/2 cup walnuts, coarsely chopped
- 1 1/3 pounds carrots, peeled & shredded
- 3 tablespoons extra virgin olive oil
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 3 tablespoons freshly squeezed orange juice
- 2 tablespoons honey
- 1/2 cup dried cranberries
- 3 scallions, white & green parts thinly sliced
- 3 tablespoons fresh parsley, minced
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
Instructions
Set oven rack to middle position and preheat oven to 350 degrees. Place walnuts on baking sheet and bake until toasted and fragrant, 7-10 minutes (watch carefully). Set aside to cool.Combine all remaining ingredients in a large bowl and toss well. Cover and refrigerate for at least 15 minutes to allow the flavors to blend. Season to taste with additional salt, pepper, honey or more citrus. Toss in walnuts and serve.
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