Carrot Slaw with Cranberries, Walnuts & Citrus Vinaigrette
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An autumn spin on the classic grated carrot salad, this carrot slaw is dotted with dried cranberries and toasted walnuts.
I’ve always loved the classic French grated carrot salad, and this carrot slaw is a tasty twist on it. With dried cranberries, toasted walnuts, and scallions tossed in a citrus vinaigrette, it’s crunchy, tangy, and just the right amount of sweet. Perfect with a warm crusty baguette for lunch or as a healthy side to sandwiches or burgers.
What You’ll Need To Make Carrot Slaw With Citrus Vinaigrette
- Walnuts: Coarsely chopped and toasted for added crunch and a nutty, aromatic flavor.
- Shredded carrots: The base of the slaw, providing a fresh, crunchy texture. If you have carrots to use up, you can quickly shred them in a food processor. Otherwise, pre-shredded carrots from the produce section work just as well.
- Walnut oil or Extra-Virgin Olive Oil: Adds richness and depth to the citrus vinaigrette. If you have walnut oil on hand, it’s wonderful, but it’s pricey—so not worth purchasing just for this salad. Use whichever you prefer.
- Lemon zest and juice: Brings bright, tangy acidity that balances the sweetness of the dish.
- Fresh orange juice: Adds sweetness and a softer citrus note that complements the lemon.
- Honey: Adds natural sweetness, balancing the tartness of the citrus and cranberries.
- Dried cranberries: Chewy and tart-sweet, they contrast nicely with the crunch of the carrots and nuts.
- Scallions: Adds a mild onion flavor for a bit of freshness.Fresh Italian parsley: Chopped for a bright, herbaceous finish.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
To begin, toast the walnuts in the oven until fragrant to enhance their flavor.
Next, combine all of the ingredients in a large bowl.
Toss to combine. If possible, let the salad sit for at least 15 minutes to give the carrots a chance to soak up the dressing.
Before serving, toss in the walnuts.
Enjoy!
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Carrot Slaw with Cranberries, Toasted Walnuts & Citrus Vinaigrette
An autumn spin on the classic grated carrot salad, this carrot slaw is dotted with dried cranberries and toasted walnuts.
Ingredients
- ½ cup walnuts, coarsely chopped
- 1 pound shredded carrots, or 1⅓ pounds carrots, peeled and shredded
- 3 tablespoons extra virgin olive oil or walnut oil
- 1 teaspoon lemon zest and 2 tablespoons lemon juice, from 1 lemon
- 3 tablespoons freshly squeezed orange juice, from 1 orange
- 2 tablespoons honey
- ½ cup dried cranberries
- 3 scallions, white and green parts, thinly sliced
- 3 tablespoons chopped fresh Italian parsley
- Heaping ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Set oven rack to middle position and preheat oven to 350°F. Place walnuts on baking sheet and bake until toasted and fragrant, 7 to 10 minutes. 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 salt, pepper, honey or more citrus. Toss in walnuts and serve.
Nutrition Information
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- Per serving (5 servings)
- Calories: 184
- Fat: 9 g
- Saturated fat: 1 g
- Carbohydrates: 28 g
- Sugar: 20 g
- Fiber: 4 g
- Protein: 1 g
- Sodium: 183 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Do you roast walnuts before or after coarsely chopping them?
Hi Staci, You can go either way, but I’d roast them first. Enjoy! 🙂
Hmm, this is what I’m doing wrong roasting them after chopping. That’s why most of the time they are over roasted 🤦♀️
Another great recipe from Jenn! The orange/lemon dressing is light and fresh and the walnuts and cranberries add a festive touch. Going to add it to my already full thanksgiving menu for a touch of summer!
Can this carrot slaw with citrus vinegarette recipe be made the day before Thanksgiving, refrigerated, then serve cold on Thanksgiving day? Thank you! -Pat
Sure, Pat, that will work. Hope you enjoy! 🙂
This has become a regular side dish in our house. My husband and I fight over who gets the last bit! Perfect combination of flavors and so refreshing.
This is a crunchy, flavourful salad that kept well for days. On the 3rd day, I added feta cheese and it was delicious.
I have made this for years but I also add currants and pecans instead of walnuts. Love it!
I made this for today’s dinner of cooked turkey which was then cold smoked and tested until the next day. This salad was excellent! It was sweet but not overbearing like whole berry cranberry sauce can be. I think I’ll make it for our Christmas dinner also!
Easy to make, easy clean up and the taste was outstanding! Thanks so much!!
How far in advance can I prep this meal?
Hi Kc, I’d say one day ahead. Enjoy!
I have made this several times, adding the walnuts or pecans just before serving. Easy and delicious!!
I made this for lunch today. I used rainbow carrots for some additional visual interest, and the dish was just right along with some crackers. Carrots are probably my favorite main-ingredient veg (except for maybe potatoes…maybe), so it’s nice having another way to feature them.