Gingered Cranberry-Carrot Slaw Recipe
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.
- 1/2 cup DOLE Canned 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
- 1. 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.
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.
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