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Rating: 5/5 (1 vote cast)

Meal Type: Side Dish
Prep Time:
Total Time:
Difficulty: Easy
Cuisine: Danish
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Carrot Orange Cranberry Slaw

Recipe Tags: Vegetable Recipes

Date Added: November 26, 2009
Shredded carrots fresh cranberries Salad

Ingredients:

Carrot , and shredded
Cranberry , raw, chopped (ratio of 1 to 12)
Mayonnaise
Concentrate Orange Juice
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Directions:

Shred peeled raw carrots (I use a food processor) in the amount you would like for a salad. About 5 thick long ones shredded is about 3 cups. Fresh cranberries should be 1/4 ratio of carrots, so if you have 3 cups of shredded carrots, 1/4 cup of fresh cut-up cranberries (6 cups carrots/ 1/2cup cranberries) Mix shredded carrots, chopped cranberries with enough mayonnaise to moisten only, because you will be adding a large tablespoon of Orange juice concentrate to flavor.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Fructose Malabsorption allergies.
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