Carrot-Apple Slaw with Cranberries and Pumpkin Seeds
  • 1/2cup dried cranberries
  • 1/2cup fresh orange juice, divided
  • 1 Granny Smith apple, unpeeled, cored, and shredded
  • 1pound (about 4 large) carrots, peeled and shredded
  • 1/2small red onion, thinly sliced
  • 3tablespoons chopped fresh cilantro
  • 1/2cup raw, unsalted pumpkin seeds, toasted
  • 3tablespoons extra-virgin olive oil
  • Freshly ground black pepper
  1. In a small bowl, combine dried cranberries with 1/4 cup orange juice; set aside.
  2. In a large bowl, toss apple with remaining 1/4 cup orange juice. Mix in carrots, red onion, cilantro, and pumpkin seeds.
  3. Drain cranberries, reserving juice. Add cranberries to apple-carrot mixture.
  4. Whisk together reserved orange juice and olive oil. Pour dressing over slaw. Toss well to combine, and season to taste with black pepper.
Recipe Notes
Nutrition Facts
Carrot-Apple Slaw with Cranberries and Pumpkin Seeds
Amount Per Serving
Calories 136
* Percent Daily Values are based on a 2000 calorie diet.


Nutrition Facts Per Serving:
Calories: 136 calories
% fat calories: 39
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
Protein: 2g
Carbohydrate: 20g
Fiber: 3g
Sodium: 41mg