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–+ servings
A light blue artisan bowl sits on top of a wooden cutting board. The bowl is filled with Cranberry Carrot Slaw. To the left of the bowl sits a bright yellow lemon. In the background, green carrot fronds sit next to a yellow and white striped cup towel.

Cranberry Carrot Slaw

A crunchy, sweet and tangy carrot slaw in an oil-free, salt-free dressing.
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Prep Time 10 minutes
Course Side Dish
Servings 4
Calories 145 kcal

Equipment

Ingredients
  

  • 3 cups carrots julienned
  • 2 tbsp lemon (juice of one large lemon)
  • 1 lemon zest
  • 3 tbsp honey
  • 1/3 cup dried cranberries

Instructions
 

Prep the Produce

  • Peel the carrots
  • Using the julienne peeler, create long strips of carrot.
  • Cut the strips into two inch sticks.
  • Chop dried cranberries into fine pieces
  • Add carrot sticks and chopped cranberries to a bowl.

Prepare the dressing

  • Zest the whole lemon with a rasp. Add zest to a small bowl.
  • Cut the lemon in half and squeeze the juice using a reamer or juicer. Pour juice into the bowl.
  • Add 3 tbsp honey to the bowl and mix thoroughly.
  • Pour the dressing onto the carrot and cranberries and mix thoroughly to combine.

Nutrition

Calories: 145kcalCarbohydrates: 33gProtein: 5gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.03gSodium: 68mgPotassium: 544mgFiber: 7gSugar: 18gVitamin A: 16040IUVitamin C: 12mgCalcium: 57mgIron: 1mg
Keyword allergen free, low fodmap, oil free, plant based, salt free, whole food
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