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 Carrot-Apple Slaw with Cranberries and Pumpkin SeedsJanuary, 2006 Serves 8 / A fantastic alternative to mayonnaise-based slaws, this colorful side dish is full of vitamins, fiber, and heart-healthy unsaturated fat. Serve cold or at room temperature. 1/2 cup dried cranberries 1/2 cup fresh orange juice, divided 1 Granny Smith apple, unpeeled, cored, and shredded 1 pound carrots (about 4 large), peeled and shredded 1/2 small red onion, thinly sliced 3 tablespoons chopped fresh cilantro 1/2 cup raw, unsalted pumpkin seeds, toasted 3 tablespoons extra-virgin olive oil Freshly ground black pepper 1. In a small bowl, combine dried cranberries with 1/4 cup orange juice; set aside. 2. In a large bowl, toss apple with remaining 1/4 cup orange juice. Mix in carrots, red onion, cilantro, and pumpkin seeds. 3. Drain cranberries, reserving juice. Add cranberries to apple-carrot mixture. 4. Whisk together reserved orange juice and olive oil. Pour dressing over slaw. Toss well to combine, and season to taste with black pepper. PER SERVING: 136 cal, 39% fat cal, 6g fat, 1g sat fat, 0mg chol, 2g protein, 20g carb, 3g fiber, 41mg sodium |