I love making this Carrot Apple Slaw with Cranberries and Feta when I want something crisp, colorful, and refreshing on the table. The sweet crunch of apples, the earthy bite of carrots, the tart pop of cranberries, and the creamy saltiness of feta all come together in a bright homemade dressing. I find it perfect as a light side dish for weeknight dinners, potlucks, or even a simple lunch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 cups shredded carrots
2 crisp apples, julienned
1/2 cup dried cranberries
1/2 cup crumbled feta cheese
1/4 cup chopped pecans or walnuts
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
1 tablespoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
I start by placing the shredded carrots, julienned apples, dried cranberries, crumbled feta, and chopped nuts into a large mixing bowl. I gently toss them together so everything is evenly distributed.
In a separate small bowl, I whisk together the olive oil, apple cider vinegar, lemon juice, honey, Dijon mustard, salt, and black pepper until the dressing is smooth and well combined.
I pour the dressing over the carrot and apple mixture and toss gently until everything is evenly coated.
I cover the bowl and refrigerate the slaw for at least 20 minutes to allow the flavors to meld together. Before serving, I toss it once more and adjust the seasoning if needed.
Servings and Timing
This recipe makes 6 servings.
Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 15 minutes
Each serving contains approximately 220 kcal.
Variations
I sometimes swap the feta for goat cheese when I want a creamier texture. If I prefer a dairy-free version, I simply leave out the cheese altogether.
For extra crunch, I like adding sunflower seeds or sliced almonds instead of pecans or walnuts.
When I want a slightly sweeter profile, I add a few thin slices of pear along with the apples. If I prefer a sharper bite, I increase the Dijon mustard or add a pinch more black pepper.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. I find that the flavors deepen as it sits, although the apples may soften slightly over time.
Since this is a fresh slaw, I do not reheat it. I simply give it a quick toss before serving again. If it seems a little dry after chilling, I add a small drizzle of olive oil or a splash of apple cider vinegar to refresh it.
FAQs
Can I make this slaw ahead of time?
Yes, I often prepare it a few hours in advance. I find that chilling it for at least 20 minutes improves the flavor, and it can be made up to a day ahead for convenience.
What type of apples work best?
I prefer using crisp varieties like Honeycrisp or Fuji because they hold their texture well and add natural sweetness. I avoid overly soft apples since they can become mushy.
Can I make this nut-free?
Yes, I simply omit the nuts or replace them with seeds like pumpkin or sunflower seeds for a similar crunch.
Is this slaw gluten-free?
Yes, all the ingredients used are naturally gluten-free, making it a great option for those avoiding gluten.
Can I use pre-shredded carrots?
I often use pre-shredded carrots to save time. If I want a finer texture, I shred whole carrots myself using a box grater or food processor.
Conclusion
I love how this Carrot Apple Slaw with Cranberries and Feta brings freshness and color to any meal. It is quick to prepare, packed with texture and flavor, and easy to customize. Whenever I need a vibrant, crowd-pleasing side dish, this is one of my favorite recipes to make.
📖 Recipe:
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Carrot Apple Slaw with Cranberries and Feta
- Total Time: 15 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A crisp and colorful slaw made with shredded carrots, fresh apples, cranberries, feta, and crunchy nuts tossed in a bright homemade dressing. Perfect as a refreshing side dish for weeknight dinners, potlucks, or a light lunch.
Ingredients
4 cups shredded carrots
2 crisp apples, julienned
1/2 cup dried cranberries
1/2 cup crumbled feta cheese
1/4 cup chopped pecans or walnuts
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
1 tablespoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Instructions
- Place the shredded carrots, julienned apples, dried cranberries, crumbled feta, and chopped nuts into a large mixing bowl. Toss gently to combine.
- In a separate small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, honey, Dijon mustard, salt, and black pepper until smooth and well combined.
- Pour the dressing over the carrot and apple mixture and toss gently until evenly coated.
- Cover and refrigerate for at least 20 minutes to allow the flavors to meld. Toss again before serving and adjust seasoning if needed.
Notes
Substitute goat cheese for feta for a creamier texture, or omit cheese for a dairy-free version.
Use sunflower seeds or sliced almonds instead of pecans or walnuts for a different crunch.
Add thinly sliced pear for extra sweetness or increase Dijon mustard for a sharper flavor.
Store in an airtight container in the refrigerator for up to 3 days. Toss before serving and refresh with a drizzle of olive oil or splash of vinegar if needed.
Use crisp apples such as Honeycrisp or Fuji for best texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 16 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 15 mg
