Carrot Slaw with Cranberries, Walnuts & Citrus Vinaigrette
This post may contain affiliate links. Read my full disclosure policy. Bright, fresh, and endlessly versatile, this carrot slaw adds color and crunch to any meal. Perfect for a potluck or picnic. I’ve always loved the classic French grated carrot salad, and this carrot slaw recipe is a fresh, modern take 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. It’s a great way to add more veggies to your table, whether you’re serving it with a crusty baguette or alongside sandwiches, burgers, or heartier main dishes. “Made this so many times and never had a single person not like it…I’m not a carrot fan, never have been, but this salad is to die for!” What You’ll Need To Make Carrot Slaw With Citrus Vinaigrette Walnuts: Toasted and chopped for crunch and a rich, nutty flavor that pairs perfectly with the carrots and vinaigrette. Pecans or almonds would also work well. Shredded carrots: The crunchy base of the slaw. If you have carrots to use up, you can peel and then 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, lemon zest and juice, orange juice & honey: These come together to make a simple citrus vinaigrette. The walnut oil adds great flavor if you have it, but olive oil works just fine too. Lemon and orange juice keep things bright and fresh, while a touch of honey adds sweetness, balancing the tartness of the citrus and cranberries. (Remember to zest your lemon before juicing; it’s nearly impossible after it’s juiced.) Dried cranberries: Chewy and tart-sweet, they contrast nicely with the crunch of the carrots and nuts. Tart cherries or golden raisins would also work nicely. Scallions & fresh parsley: Add a mild onion bite, as well as color and freshness. Jump to the printable recipe for precise measurements Walnuts: Toasted and chopped for crunch and a rich, nutty flavor that pairs perfectly with the carrots and vinaigrette. Pecans or almonds would also work well. Shredded carrots: The crunchy base of the slaw. If you have carrots to use up, you can peel and then 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, lemon zest and juice, orange juice & honey: These come together to make a simple citrus vinaigrette. The walnut oil adds great flavor if you have it, but olive oil works just fine too. Lemon and orange juice keep things bright and fresh, while a touch of honey adds sweetness, balancing the tartness of the citrus and cranberries. (Remember to zest your lemon before juicing; it’s nearly impossible after it’s juiced.) Dried cranberries: Chewy and tart-sweet, they contrast nicely with the crunch of the carrots and nuts. Tart cherries or golden raisins would also work nicely. Scallions & fresh parsley: Add a mild onion bite, as well as color and freshness. Jump to the printable recipe for precise measurements Step-by-Step Instructions Step 1. Toast the walnuts. Toast the walnuts in a 350°F oven until fragrant—this brings out their flavor and adds crunch. Pro Tip: If you don’t feel like turning on the oven, you can toast the nuts in a dry skillet. Use a medium heat and stir frequently; remove from the skillet as soon as they’re golden and fragrant. Step 2. Combine the slaw. In a large bowl, combine the carrots, cranberries, toasted walnuts, and citrus vinaigrette until evenly coated. Step 3. Toss and let it mellow. Give the slaw about 15 minutes to sit, so the carrots absorb the dressing and the flavors meld before serving. Pro Tip: After letting it sit, taste again. You might find you want a splash more citrus or a pinch more salt. Step 4. Add walnuts and serve. Enjoy! More Fresh & Flavor-Packed Salads to Try RecipeComments (153)Add Comment Recipe Comments (153) Add Comment 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 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. 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 Powered by 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 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. See more recipes: Dairy-FreeGluten-Free AdaptableMake-AheadMost PopularSaladsVegetarianAmericanFrench Dairy-Free Gluten-Free Adaptable Make-Ahead Most Popular Salads Vegetarian American French