Gingered Cranberry-Carrot Slaw Recipe
- 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
- 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.
Reviews for Gingered Cranberry-Carrot Slaw
"What a wonderful mix of flavors that just pop in your mouth! This slaw is so simple to make and is great for a potluck because there is no mayo. I was concerned 2 Tbsp. of fresh gingerroot would be too much so I used about 1 1/2 Tbsp. instead. For our taste the next time I'll use the full 2 Tbsp. as it won't be overpowering as I had thought. Instead of shredding my own carrots, and for time-saving convenience, I bought mine from the salad bar at the grocery store. This recipe is definitely a keeper!"