Carrot Slaw with Cranberries, Toasted Walnuts & Citrus Vinaigrette is a festive, bright, crunchy side that adds color, flavor, and texture to any meal. From the very first sentence, you know this article is all about making this Carrot Slaw with Cranberries, Toasted Walnuts & Citrus Vinaigrette — how to prepare it, what ingredients make it shine, variations, serving tips, FAQs, and why it’s worth having on your table. Whether for a holiday feast, a summer barbecue, or a simple weeknight dinner, this Carrot Slaw with Cranberries, Toasted Walnuts & Citrus Vinaigrette is your go-to recipe for something light yet indulgent.
Jump to
- Why Carrot Slaw with Cranberries, Toasted Walnuts & Citrus Vinaigrette Is A Must-Try Side Dish
- Ingredients for Carrot Slaw with Cranberries, Toasted Walnuts & Citrus Vinaigrette
- How to Make Carrot Slaw with Cranberries, Toasted Walnuts & Citrus Vinaigrette
- Serving Tips & Pairings for Carrot Slaw with Cranberries, Toasted Walnuts & Citrus Vinaigrette
- Variations and Substitutions for Carrot Slaw with Cranberries, Toasted Walnuts & Citrus Vinaigrette
- Nutritional Information for Carrot Slaw with Cranberries, Toasted Walnuts & Citrus Vinaigrette
- FAQs
- Related recipes
- Final thoughts
Why Carrot Slaw with Cranberries, Toasted Walnuts & Citrus Vinaigrette Is A Must-Try Side Dish
- Flavor Harmony: The sweetness of dried cranberries and honey is cut through by bright lemon and orange in the citrus vinaigrette, balanced with herb freshness from parsley and scallions.
- Texture Contrast: Shredded carrots give crispness; toasted walnuts add crunch; herbs and vinaigrette bring lightness and moisture without sogginess.
- Healthful Qualities: Rich in fiber, vitamins (especially from carrots), healthy fats from walnuts, low in saturated fat; vegetarian and easily vegan when substituting sweetener.
- Visual Appeal: Bright orange carrots, ruby red cranberries, green parsley and scallions, and golden walnuts make this dish as beautiful as it is tasty.
- Versatility & Make-Ahead Friendly: This slaw works with many mains (grilled meats, burgers, roasted poultry), is potluck-friendly, and can be prepped ahead (just add walnuts before serving so they stay crunchy).
Ingredients for Carrot Slaw with Cranberries, Toasted Walnuts & Citrus Vinaigrette
Here’s what you need to make Carrot Slaw with Cranberries, Toasted Walnuts & Citrus Vinaigrette. Measure, prep, then follow the method below.
Here’s what you’ll need to prepare this crunchy, colorful side dish:
- Walnuts – ½ cup, coarsely chopped. Toast them for deeper flavor. Pecans or almonds work too.
- Carrots – 1 pound pre-shredded, or about 1⅓ pounds whole carrots peeled and shredded. Freshly shredded gives the best texture.
- Olive oil or walnut oil – 3 tablespoons. Walnut oil adds nuttiness, olive oil is a reliable substitute.
- Lemon zest and juice – 1 teaspoon zest plus 2 tablespoons juice (from one lemon). Always zest first before juicing.
- Orange juice – 3 tablespoons, freshly squeezed for brightness.
- Honey – 2 tablespoons, or swap with maple syrup to make it vegan.
- Dried cranberries – ½ cup. Tart cherries or golden raisins make nice alternatives.
- Scallions – 3, thinly sliced (both white and green parts). They add mild onion flavor and color.
- Fresh Italian parsley – 3 tablespoons, chopped. Other herbs like cilantro or mint also work.
- Salt and pepper – About ¼ teaspoon of each, adjusting to taste.
How to Make Carrot Slaw with Cranberries, Toasted Walnuts & Citrus Vinaigrette
Follow these steps to get the best result with Carrot Slaw with Cranberries, Toasted Walnuts & Citrus Vinaigrette.
Toast Walnuts Until Fragrant
Preheat oven to 350°F (≈ 175°C). Spread chopped walnuts on a baking sheet and bake for 7–10 minutes until golden and fragrant. Let cool. Alternatively, use a dry skillet over medium heat, stirring constantly to avoid burning.
Shred Carrots & Prepare Fruit & Herbs
If using whole carrots, peel and then shred. Thinly slice scallions; chop parsley. Measure dried cranberries.
Mix Citrus Vinaigrette
In a bowl, whisk olive or walnut oil, lemon zest and lemon juice, orange juice, honey, salt, and pepper until well-blended.
Combine Carrot Base with Dressing
In a large bowl, toss shredded carrots, dried cranberries, scallions, and parsley. Pour citrus vinaigrette over top, tossing so everything is evenly coated. Cover and let rest at room temperature or refrigerate about 15 minutes to allow flavors to meld.
Add Toasted Walnuts & Finish
Just before serving, toss in toasted walnuts so they stay crunchy. Taste and adjust seasoning (add more salt, citrus, or sweetener as needed). Serve chilled or at room temperature.
Serving Tips & Pairings for Carrot Slaw with Cranberries, Toasted Walnuts & Citrus Vinaigrette
- Pair with roasted or grilled chicken, turkey, pork chops, or fish. The citrus tones in the slaw contrast nicely with richer meats.
- Great as part of a holiday spread (Thanksgiving, Christmas): helps lighten heavier dishes like stuffing, mashed potatoes, or gravy-rich mains.
- Excellent potluck or picnic dish: holds up well if chilled; transport in sealed container; add walnuts just before serving to keep crunch.
- Use as a topping: this slaw can top tacos, grilled sandwiches, or burgers instead of sauerkraut or coleslaw.
Variations and Substitutions for Carrot Slaw with Cranberries, Toasted Walnuts & Citrus Vinaigrette
- Use maple syrup instead of honey for a fully vegan version.
- Swap walnuts for pecans, almonds, or pistachios depending on what you have or prefer.
- Change dried cranberries to dried cherries, apricots, golden raisins, or even diced dates.
- Try other fresh herbs: cilantro, mint, chives instead of parsley.
- Add a little spicy kick: red pepper flakes, grated fresh ginger, or even a dash of cayenne.
- Use different citrus: lime juice or grapefruit for variation in vinaigrette flavor.
Nutritional Information for Carrot Slaw with Cranberries, Toasted Walnuts & Citrus Vinaigrette
Approximate per serving (assuming total yields ~5 servings):
- Calories: ~ 184-190
- Fat: ~ 9 g (saturated ~ 1 g)
- Carbohydrates: ~ 28 g
- Sugars: ~ 20 g
- Fiber: ~ 4 g
- Protein: ~ 1 g
- Sodium: ~ 180-200 mg
FAQs
Yes. You can assemble all parts a few hours ahead. For best crunch, store toasted walnuts separately and add just before serving. Dressing-dressed carrot mixture holds well chilled for a few hours, even overnight, though texture softens slightly.
Stored in an airtight container in the refrigerator, the slaw lasts 2-3 days. After that, carrots may lose crispness and juices may accumulate—drain excess liquid and stir before serving.
Gluten-free: Yes, all ingredients are naturally gluten-free if certified.
Vegetarian: Absolutely.
Vegan: Yes, if you replace honey with maple syrup or another vegan sweetener.
Definitely. If you like it more tart, increase lemon or orange juice. If sweeter, add an extra teaspoon or more honey (or maple syrup). Taste after resting and adjust.
Related recipes
To deepen reader value and help SEO, here are exact internal links you can embed, with suggested anchor texts:
- For readers who love carrots and cranberries together, link to “Fall Farro Salad with Carrots and Cranberries”. This recipe pairs well as an alternative side dish rich in similar flavors.
- For more easy carrot-forward side dishes, link to “Coriander Roasted Carrots with Parsley” Offers a warm roasted take if you want less raw crunch.
Carrot Slaw with Cranberries, Toasted Walnuts & Citrus Vinaigrette
- Total Time: 30 minutes
- Yield: 5 servings 1x
- Diet: Vegetarian
Description
Carrot Slaw with Cranberries, Toasted Walnuts & Citrus Vinaigrette is a festive, bright, crunchy side that adds color, flavor, and texture to any meal. Perfect for holidays, barbecues, or weeknight dinners, this slaw is light yet indulgent.
Ingredients
- 1/2 cup walnuts, coarsely chopped
- 1 lb shredded carrots (or ~1 1/3 lb whole carrots, peeled & shredded)
- 3 Tbsp olive oil or walnut oil
- 1 tsp lemon zest + 2 Tbsp lemon juice (from one lemon)
- 3 Tbsp fresh orange juice
- 2 Tbsp honey (or maple syrup for vegan)
- 1/2 cup dried cranberries
- 3 scallions, thinly sliced
- 3 Tbsp fresh Italian parsley, chopped
- Heaping 1/4 tsp salt
- 1/4 tsp ground black pepper
Instructions
- Preheat oven to 350°F (175°C). Spread walnuts on a baking sheet and bake 7-10 minutes until golden and fragrant. Let cool. Alternatively, toast in a dry skillet over medium heat, stirring constantly.
- Peel and shred carrots if using whole ones. Thinly slice scallions and chop parsley. Measure dried cranberries.
- In a bowl, whisk together oil, lemon zest and juice, orange juice, honey, salt, and pepper.
- In a large bowl, toss carrots, cranberries, scallions, and parsley. Pour vinaigrette over and toss well. Let rest 15 minutes to meld flavors.
- Just before serving, add toasted walnuts and toss again. Adjust seasoning as needed. Serve chilled or at room temperature.
Notes
For best texture, add walnuts just before serving so they stay crunchy. Swap in pecans, almonds, or different dried fruits for variations.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook/Chill
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 188
- Sugar: 20g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 1g
- Cholesterol: 0mg
Final thoughts
Carrot Slaw with Cranberries, Toasted Walnuts & Citrus Vinaigrette is not just another slaw. It’s a flavor celebration: sweet, tart, nutty, herby, and vividly colorful. It shows up beautifully on holiday spreads and fits right into weeknight dinners alike. With its make-ahead possibilities, easy substitutions, and nutritional perks, it’s a recipe you’ll reach for again and again.
Make this Carrot Slaw with Cranberries, Toasted Walnuts & Citrus Vinaigrette as your next side. Invite friends. Let it sit. Taste it. Adjust. And watch people ask for seconds.
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