This Fall inspired quick slaw is a perfect accompaniment for Thanksgiving or Christmas feasts. You can substitute the almonds for walnuts or pecans and experiment with raisins (instead of, or in addition to the cranberries). The flavours come out best after a few hours so aim to make ahead if serving for dinner.

Prep time: 15 minutes

Makes 4-6 servings

Ingredients

• 1 bag (284 g)                  Matchstick carrots

• 3                                      Green onions, finely diced

• 1                                       Finely grated rind of 1 lemon + its juice

• 1                                       Finely grated rind of 1 orange + its juice

• ½ cup                              Dried cranberries

• ½ cup                              Almonds, slivered

• Pinch                               salt & pepper, freshly ground

• 1/4 cup (50 mL)              Chopped fresh parsley (curly or Italian)

• 2 tbsp each                     honey and pure maple syrup

• ¼ cup                              Oil (extra virgin olive oil or almond oil)

• ¼ cup                              apple cider vinegar

Instructions

1. Combine carrots, green onions, cranberries, almonds, parsley and lemon/orange rind in a medium sized bowl.

2. In a separate small bowl, whisk together juice from lemon and orange, honey, maple syrup, apple cider vinegar, and oil. Toss well with slaw.

3. Keep  refrigerated to allow flavours to set.

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