When I think cranberries, I think cranberry sauce. This may not seem like the most exciting revelation but when I was planning to make this carrot slaw, I kept imagining it with vague holiday associations. When I went to write about it, I realized that I was being completely silly. People eat dried cranberries and drink cranberry juice all year.
But maybe since it’s the holiday season, all food has a right to be, by default, holiday food. It doesn’t have to be all about lots of butter and cream and sugar this time of year (not that I’d mind).
This carrot slaw is light and fresh. The mustard and citrus vinaigrette is a bright compliment to the crunchy carrots and sweet cranberries. The toasted walnuts (and walnut oil, if you use it) add an earthy depth. And I just can’t help it. The cranberries give it a little extra something — and for now I’m calling it the holiday spirit.
Carrot Slaw with Citrus-Mustard Dressing
1 pound carrots, grated
3 tablespoons walnut or olive oil
1 teaspoon lemon zest, from one lemon
2 tablespoons lemon juice, from one lemon
1-1/2 tablespoons Dijon mustard
1/2 tablespoon honey
1/2 cup dried cranberries
1/2 cup roughly chopped walnuts
3 scallions, white and green parts, thinly sliced
3 tablespoons freshly chopped parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Grate carrots with box grater or food processor grating disk. Toast walnuts for about 5 minutes over medium heat. In a large bowl, stir together all remaining ingredients. Check seasonings. Add carrots and walnuts and toss until well-combined.