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