Crunchy Rainbow Carrot Slaw
A light and healthy summer side dish
Servings: 6
Calories: 168kcal
Ingredients
- 1 pound rainbow or orange carrots peeled and ends removed
- 1 medium sweet or tart apple peeled and quartered
- 1 small fennel bulb stems and outer layer trimmed off
- 3 scallions
- ½ cup dried cranberries
- ¼ cup salted pumpkin seeds
- ¼ cup chopped, toasted hazelnuts
Dressing
- ¼ cup full-fat Greek yogurt
- 1 tablespoon honey
- ½ teaspoon dried tarragon
- ½ teaspoon minced ginger
- ¼ teaspoon sea salt or to taste
Instructions
- Cut the carrots in half, so they fit into the mouth of a food processor fitted with the grating blade. Pulse the food processor until they are grated. If you don't have a food processor, you can grate the carrots with a julienne peeler or a mandolin.
- Repeat with the apple and fennel bulb.
- Toss all of the grated vegetables in a large mixing bowl.
- Slice the scallions lengthwise into thin strip, with a sharp knife. Next, slice the strips into 1-inch pieces. Add the scallions to the bowl and toss everything.
- Sprinkle the cranberries, pumpkin seeds and hazelnuts over everything and toss. Set the slaw aside while you make the dressing.
Dressing
- Combine all of the ingredients together in a jar or measuring cup and shake or stir well to combine. Taste and extra salt as desired, or adjust any seasons.
- Pour the dressing over the slaw, and toss to combine. Let the slaw sit for 20-30 minutes so the flavors can combine.
Nutrition
Calories: 168kcal | Carbohydrates: 28g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 175mg | Potassium: 537mg | Fiber: 6g | Sugar: 17g | Vitamin A: 12760IU | Vitamin C: 12mg | Calcium: 70mg | Iron: 1.4mg