Nutrition Facts

  • One serving:
  • 3/4 cup
  • Calories:
  • 133
  • Fat:
  • 0 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 30 mg
  • Carbohydrate:
  • 35 g
  • Fiber:
  • 3 g
  • Protein:
  • 1 g
  • Diabetic Exch:
  • 1-1/2 starch, 1 vegetable.

Gingered Cranberry-Carrot Slaw

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.

SERVINGS

4

CATEGORY

Low Fat

PREP

10 min.

TOTAL

10 min.

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.

Printed from tasteofhome.com Oct 13, 2008

Copyright Reiman Media Group, Inc © 2008