Recipe Friday – Carrot Slaw

Truth be told, I’m not a huge fan of cooking in the summer.  On hot, humid days, I don’t know many people who want to spend any amount of time standing over a sauté pan or by the oven. Unless you’re grilling outside, standing by a heat source is not usually a desired part of the summer fun equation.  If you are looking for a quick and easy side for your summer fare, try out this recipe for carrot slaw.  I tried to capture a family cookout favorite in this one – and there is no heat (or sweating) required!  This dish is fresh, seasonal, and light.  The carrots are packed with vitamin A and antioxidants, while the sunflower seeds add healthy fats that aid in the absorption of fat soluble vitamins (read: vitamin A!).  This is great to make and keep for a few days in your fridge – it’s just sweet enough that kids (and picky adults) will dig in, too.

Carrot Slaw
Makes about 3 cups

2 ½ cups carrots, shredded (about 12-15 medium carrots)
3 Tablespoons orange juice (Fresh is best! Freeze the peels for future recipes calling for zest!)
1 Tablespoon apple cider vinegar
1-2 Tablespoons honey
2 tablespoon plain Greek yogurt (optional)
Fresh grated ginger, to taste
½ dried cranberries or raisins
¼ cup roasted, unsalted sunflower seeds

In a small bowl or mason jar, whisk together orange juice, ACV, and honey.  Add desired amount of ginger and stir.  Pour dressing over carrots in a bowl.  Add cranberries and stir until evenly coated.  Let marinade for at least one hour, or up to one day.  Top with sunflower seeds before serving.

Enjoy and have a delicious weekend!

Until next time, remember that… there are no excuses when it comes to your health!