Simple Carrot Slaw
A fresh and bright companion to pizza, a carrot slaw can be whipped up in a hurry. It’s one of those side dishes that’s great to pull together when you don’t think you have any other ingredients on hand. It’s tasty, it’s crispy and it brightens a meal in a hurry. Plus, it incorporates the fresh flavors often associated with summer. And who doesn’t love that?
Dovetailing tip: When preparing the carrots, process an additional 2 pounds to use in the Meal 4, Quinoa Salad. Peel and slice them into 1/4 inch coins. Store in a sealed container until ready to use.
|6||medium-sized carrots, peeled|
|1/4 cup||extra virgin olive oil|
|2 tablespoons||apple cider vinegar|
|1/2 cup||walnuts, chopped|
|1/2 cup||dried, sweetened cranberries|
|salt and pepper to taste|
Using a kitchen mandolin or a food processor, thinly slice the carrots. You want them to be thin enough that they can absorb the vinegar dressing. Set the sliced carrots aside in a large bowl. In a smaller bowl, add the olive oil, apple cider vinegar and sugar. Mix with a fork.
Once combined, pour over the carrot slices. Stir in the walnuts and dried cranberries. Season with salt and pepper. Cover and set the slaw in the refrigerator for at least 20 minutes. Serve chilled with your pizza.