Cranberry Carrot Slaw Food

GINGERED CRANBERRY-CARROT SLAW

Steps:

• In a large bowl, whisk the pineapple juice, honey, lemon juice and vinegar until smooth. Add the carrots, cranberries and ginger; toss to coat. Cover and refrigerate until serving.

CARROT AND CRANBERRY SALAD WITH FRESH GINGER DRESSING

Steps:

• Cut tops off onions. Cut tops lengthwise into thin strips; cut strips into 2-inch pieces. Chop half of onion bottoms. Place remaining bottoms in blender; add vinegar and ginger. Puree, occasionally scraping down sides of blender jar. Strain puree into measuring cup, pressing enough solids through to yield 1/2 cup dressing; season with pepper.
• Place carrots and cranberries in large bowl. Add onion tops and bottoms. Toss with enough dressing to coat.

BROCCOLI CRANBERRY SLAW

Steps:

• In a large bowl, combine the coleslaw mix, cranberries and onions. Add dressing and toss to coat. Refrigerate until serving.

CRANBERRY WALNUT SLAW

Steps:

• In a large bowl, toss together the coleslaw mix, onion, celery, cranberries, and walnuts. Mix the vinegar, sugar, oil, salt, mustard, and pepper in a jar with a lid. Pour over the slaw mixture, and toss to coat. Refrigerate until serving.

CRANBERRY CARROT SLAW

Steps:

• Stir pineapple juice, lime juice, vinegar, salt, pepper and honey in a bowl until honey dissolves.
• Add cranberries, ginger and carrots and toss to combine. Refrigerate at least 1 hour. Toss again before serving.

CARROT SLAW

Steps:

• In a small bowl, whisk together the lemon juice, vinegar, mustard, red pepper flakes and some salt and pepper until smooth. Whisk in the olive oil until completely blended. Toss the shredded carrots with the dressing in a large bowl. Taste and season with more salt or pepper as needed. Add the parsley and toss. Chill 30 minutes before serving.

CARROT CRANBERRY SALAD

Steps:

• Whisk the mayonnaise, oil, honey and vinegar in a small bowl. Sprinkle with salt and pepper.
• Toss the carrots, cranberries, pecans and celery seeds in a medium bowl. Add the mayonnaise-oil mixture and toss until well combined. Cover the bowl and refrigerate until ready to serve.

CRANBERRY COLESLAW

Steps:

• In a small bowl, combine the first six ingredients. Place cabbage in a serving bowl. Add mayonnaise mixture and toss to coat evenly. Fold in cranberries. Serve immediately.

ROASTED CARROT, BRUSSELS SPROUT, AND CRANBERRY SALAD

Steps:

• Preheat oven to 350°F. Toss carrots, paprika, cayenne, 1 Tbsp. oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast until carrots are tender and golden brown, about 20 minutes.
• Meanwhile, bring vinegar and 2 Tbsp. water to a boil in a small saucepan over medium heat (or microwave in a medium heatproof bowl). Remove from heat, add cranberries, and let sit 10 minutes. Strain cranberries through a fine-mesh sieve into a medium bowl; set cranberries aside. Pour out all but 1 Tbsp. soaking liquid from bowl and whisk in poppy seeds and remaining 1 Tbsp. oil and 1/4 tsp. salt. Add brussels sprout leaves, carrots, and reserved cranberries and toss to combine.

CARROTS AND CRANBERRIES

Steps:

• Put carrots and cranberries into a microwave-safe dish. Mix chicken broth, butter, and brown sugar together in a bowl; drizzle over the carrot mixture and stir to coat.
• Cook in microwave on High for 4 minutes.
• Continue cooking in microwave until carrots are tender, about 8 minutes more; cool at room temperature for 5 minutes and sprinkle with cinnamon.

GINGERED CRANBERRY-CARROT SLAW

Steps:

• In a large bowl, whisk the pineapple juice, honey,lemon juice and vinegar until smooth,
• Add the carrots, cranberries, and ginger; toss to coat. Cover and refrigerate until serving.

CRANBERRY COLESLAW

Steps:

• In a small bowl, toss together the cranberries and sugar. Cover and refrigerate.
• In a large bowl, toss together the oranges, onion, cabbage, apple and mayonnaise until evenly coated. When ready to serve add cranberry mixture and toss again.

CARROT-APPLE SLAW WITH CRANBERRIES & PUMPKIN SEEDS

Steps:

• Combine dried cranberries and 1/4 cup orange juice in a small bowl; set aside.
• In a large bowl, toss apple with remaining 1/4 cup orance juice. Mix in carrots, red onion, cilantro, and pumpkin seeds.
• Drain cranberries, reserving juice; add cranberries to apple-carrot mixture.
• Whisk reserved orange juice and olive oil; pour over slaw and toss well. Season to taste with black pepper.
• Serve cold or at room temperature.

CARROT SLAW

Steps:

• Combine all the dressing ingredients, and toss over 2 cups peeled shredded carrots, just before serving.
• Note-- sometimes I make my carrots in long strips with a potato peeler, (looks like linguini) and also add equal amount of a zucchini cut the same way-- for a two veggie slaw.

CRANBERRY CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 8 inch round cake pans. Whisk the flour, baking soda, baking powder, cinnamon, ginger, and salt in a bowl, and set aside.
• Cream together the sugar, mayonnaise, eggs, and vanilla extract with an electric mixer until blended, scraping the bowl occasionally. Stir in the flour mixture, then fold in the carrots, pineapple, pecans, and cranberries. Divide evenly between the prepared cake pans.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack.