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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As we can’t travel from NZ to France to enjoy Salade de Carottes Rapées, I made this recipe to remind me of past happy holidays. It did just that! It was super delicious with a fresh, zingy taste. It was also a quick and easy to make. The only changes I made was that I couldn’t be bothered going out in the dark to hunt for parsley, so substituted coriander instead. Also, I didn’t have any spring onions, so used shallots instead.
We made this when all that was in the fridge was a two pound bag of carrots and I had company coming, with all stores were closed. This was a hit with everyone, although I would probably decrease the honey to 1 1/2 Tbsp. Although I made a double batch, I think this salad server 3-4 people not 4-6…in retrospect perhaps it’s because everyone had a second helping 😉
I had some carrots and wanted to make something. When I saw the walnut oil, I was delighted. I have some and had no idea what to do with it. I substituted a bit based on what I had on hand – so toasted pecans for the walnuts, golden raisins for the dried cranberries, very finely chopped red onions for the scallions. It was delicious. Next time I’ll make it as printed.
This is a recipe I return to over and over again. I love the the contrast in textures of the chewy dried fruit and nuts and fresh, crispy carrots. I love that this is a slaw without mayonnaise and is truly seasonless, so delicious!
This makes for a great side dish beside your ordinary slaw or potato salad. The crunch from the matchstick carrots and walnuts gives it a nice crunch and the citrus gives it a light bright taste. Also, everything is better with craisins!
I made this as a Thanksgiving side dish a few years ago and it became the crowd favorite for holidays. But why wait for the holidays? So now treat myself to more carrot days!
Very delicious and colorful. Love the zestiness of it. Perfect summer salad!
A very tasty and refreshing salad! Everyone enjoyed it and it looked beautiful when served. My only addition was to add some orange slices to the salad. Highly recommended!
Every one of the Once Upon a Chef recipes that I’ve tried have been a success with my family. I always turn to your website when I am looking for inspiration or an ingredient to use. The recipes, including this one, are appetizing and down-to-earth for all our palettes. Once again, this salad was a delight and it was a zesty accompaniment to simply roasted salmon fillets.
Excellent, light, flavorful, delicious! I used thinly sliced cabbage, red, orange, yellow and green peppers, radishes, red onions and peels of carrots. I followed the dressing recipe and even my husband loved it!