Kelly’s Carrot Cranberry Salad
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Ingredients
- 2 cup cabbage, shredded Napa
- 2 medium orange
- 2 medium carrot
- 1/4 cup cranberries, dried
Optional
- 1/4 cup (not packed) raisins, golden seedless
- 1/4 cup walnuts, chopped
Instructions
- Juice one orange. Segment the other. Peel and grate carrots.
- Toss all ingredients in a salad bowl and allow to marinate in the fridge for 10-15 minutes.
- Serve in small bowls, ramikins, cups or old fashioned tumblers (so you can drink the orange/carrot juice at the end) sprinkled with the chopped walnuts.
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Nutrition
Calories: 173kcal | Carbohydrates: 33g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 47mg | Fiber: 6g | Sugar: 15g
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