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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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Average Rating:
  • ChefV
    Aug 18, 2013

    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!