Kelly’s Carrot Cranberry Salad

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Kelly’s Carrot Cranberry Salad

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  • 2 cup cabbage, shredded Napa
  • 2 medium orange
  • 2 medium carrot
  • 1/4 cup cranberries, dried


  • 1/4 cup (not packed) raisins, golden seedless
  • 1/4 cup walnuts, chopped


  • 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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