Serves 4

Carrot-Apple Slaw with Cranberries Image

1/4 cup unsweetened dried cranberries
1/4 cup very thinly sliced red onion
3 Tbsp freshly squeezed orange juice
1 Tbsp freshly squeezed lemon juice
8 oz carrots, peeled and thinly sliced into 1/4 inch strips
1 Granny Smith apple, thinly sliced into 1/4 inch strips
1 Tbsp chopped fresh mint
1/4 tsp sea salt
2 Tbsp extra-virgin olive oil
1 Tbsp slivered almonds, toasted


  1. Put cranberries, onion, 1 Tbsp of orange juice and the lemon juice in a small bowl and stir to combine. Let sit for a few minutes.
  2. Put carrots, apple, mint, salt, cranberry mixture and remaining 2 Tbsp of orange juice in a large bowl and toss gently to combine. Drizzle with the extra-virgin olive oil and toss again. Scatter almonds over the top.

Per Serving 135 calories, 1 g protein, 12 g carbohydrates, 4 g fiber, 9 g sugar, 8 g fat, 1 g saturated fat, 0 mg cholesterol, 134 mg sodium

Reprinted with permission from The Longevity Kitchen, by Rebecca Katz with Matt Edelson (Ten Speed Press, 2013); from our sister publication Diabetes Focus Spring 2013

Publication Review By: the Editorial Staff at

Published: 08 May 2013

Last Modified: 25 Mar 2015