Cranberry Carrot Slaw

I’ve made this salad often lately. I’ve discovered my “not so fond of vegetables” husband loves it and can’t stop taking bites of it. We don’t care for raisins so I use cranberries. I’ve made it with a chopped apple added and chopped nuts are a nice addition.

Cranberry Carrot Slaw
This slaw is so easy. What improves it is pickling the carrots “Vietnamese style” before adding the dressing. It adds and sustains a nice tang.

5 medium carrots, peeled and grated
¼ cup dried cranberries

Pickling step:
½ cup cider vinegar
1 Tablespoon sugar
¼ teaspoon salt
Stir until sugar and salt are dissolved.
Soak grated carrots in pickling brine for ½ hour then drain well.

Dressing step:
4 heaping Tablespoons Best Foods Mayonnaise
1 Tablespoon sugar
2 teaspoons cider vinegar
Stir together until the sugar is dissolved.
Add the dressing and dried cranberries to the drained carrots. Mix thoroughly.

Salad Finger Food

Vietnamese spring rolls are certainly more complex but they do often use pickled carrots so I had some tapioca sheets and made some rolls.

Soak the tapioca sheet in a dish of water until it is soft. Lay on cutting board and put a tablespoon of the salad in the middle. Fold the sides up roll it. Makes the salad finger food.