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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 Asian and Thai foods. Genise Krause of Sturgeon Bay, Wisconsin shared the recipe.
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    4 servings


  • 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


  • 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.
Nutrition Facts
3/4 cup: 133 calories, 0 fat (0 saturated fat), 0 cholesterol, 30mg sodium, 35g carbohydrate (28g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.

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