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Carrot Slaw with Cranberries, Toasted Walnuts & Citrus Vinaigrette

Jennifer Segal
  • minutes
  • Serves 4 to 6

INGREDIENTS

1 lb

Carrots

1/2 cup

Cranberries, dried

3 tbsp

Italian parsley, fresh

3

Scallions

2 tbsp

Honey

1 tsp

Lemon zest and 2 tablespoons lemon juice

1/4 tsp

Black pepper, ground

1/4

Heaping tsp Salt

3 tbsp

Olive oil or walnut oil, extra virgin

1/2 cup

Walnuts

3 tbsp

Orange juice, freshly squeezed