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Carrot-Apple Slaw with Cranberries and Pumpkin Seeds

Adapted from Delicious Living Magazine,
This salad is a colorful alternative to mayonnaise-based slaws. It is full of vitamins, fiber, and heart-healthy unsaturated fat. Serve cold or at room temperature.
Serves 8
1/2 cup dried cranberries
1/2 cup fresh orange juice, divided
1 Granny Smith apple, unpeeled, cored, and shredded
1 lb. carrots (about 4 large carrots), peeled and shredded
1/2 small red onion, thinly sliced
3 Tbsp. chopped fresh cilantro
1/2 cup NOW Real Food® Raw Pumpkin Seeds*
3 Tbsp. Ellyndale Organics™ Extra Virgin Olive Oil*
Freshly ground black pepper
  1. In a small bowl, combine dried cranberries with 1/4 cup orange juice; set aside.
  2. In a large bowl, toss apple with remaining 1/4 cup orange juice. 
  3. Mix in carrots, red onion, cilantro and pumpkin seeds.
  4. Drain cranberries, reserving juice, then add cranberries to apple-carrot mixture.
  5. Whisk together reserved orange juice and olive oil. 
  6. Pour dressing over slaw. 
  7. Toss well to combine, and season to taste with black pepper.
Per serving:
136 Calories
6 g Total Fat
1 g Saturated Fat
0 mg Cholesterol
2 g Protein
20 g Carbohydrate
3 g Fiber
41 mg Sodium

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