Crunchy Rainbow Carrot Slaw (Shredded Carrot Salad)
A light, crunchy salad full of color and flavors
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Servings: 6
Calories: 170kcal
Equipment
- 1 food processor fitted with a grating blade or use a vegetable peeler or mandoline with a julienne blade to shred the vegetables and apple.
Ingredients
- 1/3 cup plain Greek yogurt non-fat, low-fat, or whole
- 1 1/2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1/4 teaspoon dried ginger
- 1/4 teaspoon sea salt or to taste
- 1 pound rainbow or orange carrots peeled and trimmed
- 1 medium sweet or tart apple peeled and quartered
- 1 small fennel bulb stems and outer layer trimmed off
- 3 scallions
- 1/2 cup dried cranberries
- 1/4 cup salted pumpkin seeds
- 1/4 cup chopped pecans toasted for about 30 seconds in hot frying pan
Instructions
- Prepare the dressing. Combine the yogurt, apple cider vinegar, honey, ginger, and salt in a jar or measuring cup and shake or stir well to combine. Taste and adjust any seasonings as desired. Set this aside.
- Cut the carrots in half, so they fit lengthwise into the mouth of a food processor fitted with the grating blade. Pulse the food processor until they are grated. Repeat with the apple and fennel bulb. Transfer the shredded ingredients to a large mixing bowl.
- Slice the scallions lengthwise into thin strips with a sharp knife. Then, slice the strips into 1-inch pieces. Add the scallions to the bowl, then pour the dressing over the shredded ingredients and toss everything well.
- Let the slaw sit in the refrigerator for at least 30 minutes so the flavors can combine.
- Sprinkle the cranberries, pumpkin seeds, and pecans over everything and toss just before serving. Taste and add extra salt if needed.
Notes
Makes about 5 cups.
You can make this up to six hours in advance. Toss the shredded vegetables and apple with the dressing, but reserve the cranberries, pumpkin seeds, and pecans; add them just before serving to retain their texture.
Nutrition
Calories: 170kcal | Carbohydrates: 28g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 1mg | Sodium: 176mg | Potassium: 536mg | Fiber: 6g | Sugar: 19g | Vitamin A: 12761IU | Vitamin C: 12mg | Calcium: 70mg | Iron: 1mg
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