Gingered Cranberry-Carrot Slaw Recipe

Gingered Cranberry-Carrot Slaw Recipe photo by Taste of Home

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Gingered Cranberry-Carrot Slaw gives this meal a nice tang with its dried cranberries and sweet-tart pineapple dressing. It also complements Asian and Thai foods. Genise Krause of Sturgeon Bay, Wisconsin shared the recipe.

This recipe is:

Quick

Diabetic Friendly

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Gingered Cranberry-Carrot Slaw Recipe

Prep/Total Time: 10 min.

Yield: 4 Servings

10 10

Ingredients

1/2 cup unsweetened pineapple juice
2 tablespoons honey
1 tablespoon lemon juice
1 teaspoon cider vinegar
3 cups shredded carrots
1/2 cup dried cranberries
1 to 2 tablespoons minced fresh gingerroot

Directions

In a large bowl, whisk the pineapple juice, honey, lemon juice and vinegar until smooth. Add the carrots, cranberries and ginger; toss to coat. Cover and refrigerate until serving. Yield: 4 servings.

Nutritional Facts 3/4 cup equals 133 calories, trace fat (trace saturated fat), 0 cholesterol, 30 mg sodium, 35 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.

Originally published as Gingered Cranberry-Carrot Slaw in Taste of Home June/July 2007, p23