Carrot-Apple Slaw With Cranberries & Pumpkin Seeds
![photo by GaylaJ](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/16/33/83/pic8JJA0y.jpg)
photo by GaylaJ
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/pickle_media1/media/rz_migration/11/Photo_Video_119466_medthumb_hor.jpg)
![photo by JustJanS](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/16/33/83/picmk70qQ.jpg)
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1⁄2 cup dried cranberries
- 1⁄2 cup fresh orange juice, divided
- 1 granny smith apple, unpeeled, cored, and shredded (I used extra apple and just cut into matchsticks)
- 1 lb carrots, peeled and shredded or 4 large carrots
- 1⁄2 small red onion, thinly sliced
- 3 tablespoons chopped fresh cilantro
- 1⁄2 cup raw unsalted pumpkin seeds, toasted
- 3 tablespoons extra virgin olive oil
- fresh ground black pepper
directions
- Combine dried cranberries and 1/4 cup orange juice in a small bowl; set aside.
- In a large bowl, toss apple with remaining 1/4 cup orance juice. Mix in carrots, red onion, cilantro, and pumpkin seeds.
- Drain cranberries, reserving juice; add cranberries to apple-carrot mixture.
- Whisk reserved orange juice and olive oil; pour over slaw and toss well. Season to taste with black pepper.
- Serve cold or at room temperature.
Reviews
-
A tasty combination. I cut the recipe in half and made a few substitutions to accommodate the contents of my pantry. (Sunflower seeds for pumpkin, green onions for red, left out the cilantro since I didn't have it) The flavors of the carrot, apple, cranberry and OJ work together well, despite my substitutions, they're a good combination.
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