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
