Sweet and Tangy Carrot Slaw with Cranberries

Carrot Slaw with Cranberries _ Easy 15-Minute Side Dish

Have you ever needed a side dish that’s both refreshing and substantial? This Carrot Slaw with Cranberries is exactly what you’re looking for! It’s the perfect balance of sweet and tangy flavors with an amazing crunch factor.

My family can take down a whole batch of this colorful slaw in one sitting, and I love how it brightens up our dinner table with minimal effort.

I first made this recipe when I needed something quick to bring to a neighborhood potluck. With Sophia and James being picky about their vegetables, I was thrilled when they both asked for seconds of this carrot slaw!

The sweet cranberries and honey dressing make the carrots much more appealing to little ones, while the citrus and herbs keep it interesting for adults. If you’re looking for more family-friendly veggie dishes, check out my Roasted Baby Carrots with Honey recipe too.

Table of Contents

Why You’ll Love This Carrot Slaw with Cranberries

Quick and simple to prepare: Using pre-shredded carrots makes this ready in just 15 minutes!
Make-ahead friendly: The components can be prepped in advance and assembled right before serving.
Kid-approved: The sweet-tangy balance makes this a hit with picky eaters (my James asks for seconds!).
No mayo required: This lighter dressing means it’s perfect for picnics and outdoor gatherings.
Nutritious and colorful: Packed with vitamin A, fiber, and antioxidants while brightening up your table.

Fresh Carrot Slaw with Cranberries _ Kid-Approved Recipe

Ingredients for Carrot Slaw with Cranberries

![Ingredients for Carrot Slaw with Cranberries]

½ cup walnuts, coarsely chopped
1 pound shredded carrots (about 4 cups), or 1⅓ pounds whole carrots, peeled and shredded
3 tablespoons extra virgin olive oil or walnut oil
1 teaspoon lemon zest and 2 tablespoons lemon juice (from 1 lemon)
3 tablespoons freshly squeezed orange juice (from 1 orange)
2 tablespoons honey
½ cup dried cranberries
3 scallions, white and green parts, thinly sliced
3 tablespoons chopped fresh Italian parsley
Heaping ¼ teaspoon salt
¼ teaspoon ground black pepper

Ingredient Notes

Carrots: Fresh carrots that you shred yourself will have the best flavor and texture, but pre-shredded carrots from the store work great when you’re in a hurry.

Dried cranberries: These add a perfect sweet-tart punch. If you don’t have cranberries, raisins or dried cherries make good substitutes.

Walnuts: These add wonderful crunch and nutrition. Toast them first for enhanced flavor! Pecans or sliced almonds can be substituted.

Fresh herbs: Don’t skip the fresh parsley! It adds brightness that dried herbs simply can’t match. If you have some growing in your garden like I do, even better.

Healthy Carrot Slaw Recipe with Cranberries

How to Make Carrot Slaw with Cranberries

Toast the walnuts: Set oven rack to middle position and preheat oven to 350°F. Place walnuts on a baking sheet and bake until toasted and fragrant, 7 to 10 minutes. Set aside to cool.

Make the dressing: In a small bowl, whisk together olive oil, lemon zest, lemon juice, orange juice, honey, salt, and pepper until well combined.

Easy Carrot Slaw with Cranberries and Walnuts

Assemble the slaw: In a large bowl, combine shredded carrots, dried cranberries, sliced scallions, and chopped parsley.

Dress the slaw: Pour the citrus dressing over the carrot mixture and toss well to coat everything evenly.

Chill: Cover and refrigerate for at least 15 minutes (but not too long) to allow the flavors to blend.

Finish and serve: Just before serving, taste and adjust seasonings if needed, then fold in the toasted walnuts.

Quick Carrot Slaw with Cranberries and Citrus Dressing

Tips for the Best Carrot Slaw with Cranberries

For the best texture: Add the walnuts just before serving to maintain their crunch. If you’re making this ahead, keep the walnuts separate until you’re ready to serve.

Shredding carrots: You can use a food processor with a shredding disc for quick preparation, or the large holes of a box grater if you don’t mind a little arm workout.

Make it sweeter: If you prefer a slightly sweeter slaw, add an extra tablespoon of honey or a sprinkle of coconut sugar.

Add more crunch: Sunflower seeds or pepitas (pumpkin seeds) make a great addition or substitute for the walnuts if you need a nut-free option.

Herb variations: Fresh mint or cilantro can be substituted for (or added alongside) the parsley for different flavor profiles.

Spice it up: Add a pinch of crushed red pepper flakes or a small amount of minced jalapeño for a spicy kick.

Storage and Make Ahead Tips

How long will this carrot slaw last? This slaw is best enjoyed the day it’s made but will keep in the refrigerator for up to 2 days. The carrots will soften slightly and release some liquid, so you may want to drain any excess liquid before serving leftovers.

Can I make it ahead? For the freshest texture, I recommend preparing all components separately up to a day in advance, then assembling just before serving.

Store the dressing in a jar, toast and store the walnuts in an airtight container, and keep the prepared vegetables in the refrigerator.

Refresh leftovers: If your leftovers have lost some crunch, add a handful of freshly shredded carrots and an extra drizzle of lemon juice to refresh the texture and flavor.

Sweet & Tangy Carrot Slaw with Cranberries Recipe

What to Serve with Carrot Slaw

This fresh carrot cranberry salad pairs wonderfully with:

Grilled or roasted meats like my Garlic Butter Chicken Bites
Sandwiches or wraps like my Chicken Avocado Wrap
Hearty soups like my Split Pea Soup
As part of a picnic spread or potluck

FAQs

How do you keep carrot slaw from getting soggy?

The key to preventing soggy slaw is timing. Dress the slaw no more than 15-20 minutes before serving. For make-ahead prep, store the dressing separately and combine just before serving.
The acidic citrus in the dressing helps maintain crispness, but if left too long, the carrots will release water and soften.

Can I use packaged pre-shredded carrots?

Yes! Pre-shredded carrots are a great time-saver for busy weeknights. They tend to be a bit drier than freshly shredded carrots, which can actually help prevent the slaw from becoming too wet.
Just be aware they may have slightly less flavor than carrots you shred yourself.

What makes this carrot slaw healthier than traditional coleslaw?

This no-mayo coleslaw alternative is lighter but still flavorful. The olive oil provides healthy fats, while the citrus juices add brightness without heaviness.
Plus, carrots are loaded with beta-carotene and fiber, cranberries offer antioxidants, and walnuts contribute omega-3 fatty acids, making this a nutrient-dense side dish.

Can I make this carrot slaw vegan?

Absolutely! Simply substitute the honey with maple syrup or agave nectar, and you’ll have a delicious vegan carrot slaw that everyone can enjoy.
I hope you’ll try this bright and refreshing carrot slaw with cranberries! It’s one of those versatile recipes that works for everything from weeknight dinners to holiday gatherings.

The sweet-tart flavor combination is surprisingly addictive, and I love having a vegetable side dish that doesn’t need reheating when mealtime gets hectic with the kids.

Let me know in the comments if you try this recipe or if you come up with your own tasty variations!