Harriet Gallagher
@hargal
Cranberry Blue Cheese Carrot Slaw
A vibrant and refreshing slaw made with shredded purple cabbage, carrots, and cranberries, topped with sunflower seeds and blue cheese. Perfect as a side dish or a light lunch!
Details
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:9
- Views:4
Recipe Information
- Prep time25 min.
- Total time25 min.
- Servings4
Ingredients
- 2 cups, thinly shredded
- 1 (10 ounce) bag
- 3/4 cup
- 1/2 medium, thinly sliced
- 2 tablespoons, chopped
- 1/2 (8 ounce) bottle
- 1 teaspoon, or to taste
- 1/4 cup
- 1/2 cup, or to taste
Cooking Instructions
Follow our step-by-step guide on how to make Cranberry Blue Cheese Carrot Slaw.
Step 1
Start by grabbing a medium bowl and adding in your vibrant shredded purple cabbage, crunchy shredded carrots, sweet dried cranberries, thinly sliced onion, and a handful of freshly chopped parsley.
Step 2
Gently toss these colorful ingredients together, allowing their flavors to mingle.
Step 3
Next, drizzle a generous amount of balsamic vinaigrette and a splash of zesty lemon juice over the mixture.
Step 4
Give it another light toss to ensure every bite is beautifully coated in that delicious dressing.
Step 5
Now, cover the bowl and pop it in the refrigerator for at least three hours, or even better, overnight.
Step 6
This resting time is key, as it lets all those wonderful flavors blend together beautifully.
Step 7
When you’re ready to serve, sprinkle some salted sunflower seeds and crumbled blue cheese on top for an extra crunch and a burst of flavor.
Step 8
Enjoy this refreshing slaw as a delightful side dish that’s sure to impress!.