Made in 10 minutes, this recipe for carrot slaw side dish is ideal to serve up as a BBQ side salad with your favourite meat or use as a wrap filling for a healthy lunch time bite.
450g or approx. 5 medium sized, coarsely grated carrots
2 sticks of celery, finely sliced
3 shallots, white and green parts, thinly sliced
1/2 cup dried cranberries
1/2 cup walnuts, coarsely chopped
3 tbs chopped fresh Italian parsley
3 tbs extra virgin olive oil or walnut oil
1 tsp lemon zest
2 tbs lemon juice
3 tbs freshly squeezed orange juice, from 1 orange
2 tbs honey
1/4 tsp salt, heaped
1/4 tsp ground black pepper
Lightly toast the walnuts in the oven till fragrant. Set aside to cool.
Place the vegetables, cranberries, walnuts and parsley into a large bowl.
To make the vinaigrette, mix in a separate bowl, oil, lemon zest, lemon juice, orange juice honey, salt and pepper.
Pour the vinaigrette over the other ingredients and toss to combine.
Serve immediately with meat, fish or chicken at your next BBQ or enjoy it simply on its own.
This recipe is vegetarian. Can be refrigerated.
Recipe provided by www.kidsdigfood.com.au