This carrot slaw is a delicious spin on classic French grated carrot salad. With dried cranberries and ginger in a citrus vinaigrette, it’s crunchy, tart and sweet
Carrot-Cranberry Salad
- 4 cups shredded carrots
- 1/4 cup dried cranberries, soaked in hot water to plump
- 1 lemon
- 1 orange
- 1/2 lime
- 1/4 cup finely grated onion
- 1 1/2-2 tsp finely grated fresh ginger
- 3 tbs white wine vineger
- 1 1/2-2 tbs olive oil (slowly drizzle to ensure coated, but not drenched)
- Pinch of sea salt and black pepper (to taste)
Drain cranberries. Juice the lemon, orange, and lime. Mix all ingredients together and refrigerate. Store in refrigerator for a minimum of 1-2 hours, but overnight is the best.
