Gingered Cranberry Carrot Slaw Recipes

CRANBERRY CARROT SLAW

Cranberry Carrot Slaw image

Not your usual coleslaw -- this one is flavored with cranberries, pineapple juice, lime juice and crystallized ginger. Recipe from my Family Circle - All Time Favorites Cookbook.

Provided by DailyInspiration

Categories Salad Dressings

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup pineapple juice
1 lime, juiced (about 1 tbsp.)
1 teaspoon cider vinegar
1/2 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons honey
1/2 cup dried cranberries
2 tablespoons finely chopped crystallized ginger
2 lbs carrots, shredded

Steps:

Stir pineapple juice, lime juice, vinegar, salt, pepper and honey in a bowl until honey dissolves.
Add cranberries, ginger and carrots and toss to combine. Refrigerate at least 1 hour. Toss again before serving.

Nutrition Facts : Calories 101.8, Fat 0.4, SaturatedFat 0.1, Sodium 299.4, Carbohydrate 25.2, Fiber 5, Sugar 15.5, Protein 1.6

CRANBERRY SAUCE WITH CRYSTALLIZED GINGER

Cranberry Sauce With Crystallized Ginger image

Make and share this Cranberry Sauce With Crystallized Ginger recipe from Food.com.

Provided by LaJuneBug

Categories Sauces

Time 20m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

2 (12 ounce) bags cranberries
1 1/2 cups sugar
1 cup orange juice
1 cup water
1 tablespoon orange peel, grated
1 teaspoon ground ginger
1/2 cup crystallized ginger, minced

Steps:

Combine first 6 ingredients in heavy medium saucepan.
Bring to a boil, stirring until sugar dissolves.
Boil until cranberries pop, stirring occasionally, about 5 minutes.
Cool. Mix in crystallized ginger.
Cover and refrigerate.

Nutrition Facts : Calories 133.1, Fat 0.1, Sodium 1.8, Carbohydrate 34.3, Fiber 2.7, Sugar 29, Protein 0.4

CARROT CRANBERRY SALAD

Carrot Cranberry Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 cup mayonnaise
1/4 cup extra-virgin olive oil
1 tablespoon honey
1 tablespoon white wine vinegar
Kosher salt and freshly ground black pepper
4 cups shredded carrots (about 8 medium)
1/4 cup dried cranberries
1/4 cup toasted pecans, coarsely chopped
1/2 teaspoon celery seed

Steps:

Whisk the mayonnaise, oil, honey and vinegar in a small bowl. Sprinkle with salt and pepper.
Toss the carrots, cranberries, pecans and celery seeds in a medium bowl. Add the mayonnaise-oil mixture and toss until well combined. Cover the bowl and refrigerate until ready to serve.

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