A Sweet Little Story
My grandson Leo helped me make this slaw last week. He grated the carrots so fast. Little orange bits flew everywhere. I still laugh at that.
His eyes got so wide when he tasted it. He said, Abuela, it is like candy salad! That is the best compliment. It reminds me that good food brings us joy.
Why This Salad is Special
This is not a boring side dish. It is a crunchy, sweet, and tangy adventure. Every bite has a different surprise. Does not that sound fun?
It matters because eating colorful food is good for you. All those bright colors from the carrots and cranberries make your body strong. Plus, it just makes a meal happier.
Let us Talk About the Crunch
The best part is the sound it makes. The crunch of the carrots and pecans is so satisfying. It feels fresh and alive in your mouth.
Fun fact: The orange carrot we know today was not always popular. Long ago, most carrots were purple or yellow. I think the orange ones are just prettier in our slaw.
What is your favorite crunchy food? Is it apples, chips, or something else? Tell me about it.
A Simple Trick for Big Flavor
Do not pour that pineapple juice down the sink. This is my little secret. Soaking the cranberries in it makes them plump and super sweet.
It is a small step that does a big job. This matters because it teaches us not to waste good flavors. The best cooking is often about being smart with what you have.
Your Turn in the Kitchen
This recipe is perfect for a first-time cook. You can mix everything in one big bowl. There is no oven or stove to worry about.
Will you try making this for your family? I would love to know how it turns out. What other fruits or nuts would you add to make it your own?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Crushed pineapple | 1 (8-ounce) can | |
| Dried cranberries | 1/2 cup | |
| Carrots | 6 medium (about 1 lb) | * |
| Toasted chopped pecans | 1/4 cup | |
| Mayonnaise | 1/4 cup | |
| Honey | 1 tablespoon | |
| Fresh lemon juice | 1 tablespoon |
Ruby Root Slaw: A Crunchy, Sunny Story
This slaw always reminds me of my granddaughter’s bright red rain boots. It’s that cheerful! It’s not your ordinary coleslaw. The carrots make it sweet and crunchy. The pineapple and cranberries add little bursts of sunshine. It’s the perfect sidekick for a picnic or a backyard barbecue.
Ingredients
- 1 can crushed pineapple
- 1/2 cup dried cranberries
- 1 pound carrots (about 4 cups grated)
- 1/2 cup mayonnaise
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1/2 cup toasted pecans, chopped
Instructions
Step 1: First, open your can of crushed pineapple. Pour it into a strainer to let the juice drip out. Save that sweet juice! Put the pineapple in your big mixing bowl. Now, grab your dried cranberries. Put them in a small bowl. Pour the pineapple juice over them. Add a splash of hot water to cover them. This makes the cranberries plump and happy.
Step 2: Time for the carrots! You can peel them if you like. I usually do. Then, get out your box grater. Grate all those carrots into a fluffy orange pile. It’s like making carrot confetti! (My hard-learned tip: grate slowly and watch your knuckles!). You should have about four cups when you’re done. Isn’t it amazing how many carrots it takes?
Step 3: Let’s make the dressing. Go back to your big bowl with the pineapple. Add the mayonnaise, honey, and lemon juice. Stir it all up. It will look creamy and smooth. Now, toss in your mountain of grated carrots. Drain the cranberries and add them too. Finally, mix in those yummy toasted pecans. Give everything a good stir until it’s all wearing its creamy coat.
Pop the bowl in the fridge for at least half an hour. This wait is the secret! It lets all the flavors become best friends. Give it one more stir before you serve it. What’s your favorite picnic food to bring? Share below!
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 6 servings
Category: Side, Salad
Let’s Mix It Up!
This recipe is like a good friend. It’s happy to change things up! Here are a few fun twists we can try. They are all so delicious.
- The Tropical Twist: Swap the pecans for shredded coconut. It will taste like a vacation!
- The Savory Switch: Add some chopped fresh parsley. It gives a nice, fresh little bite.
- The Apple Adventure: Toss in a grated apple with the carrots. It adds even more crunch and sweetness.
Which one would you try first? Comment below!
How to Serve Your Sunny Slaw
This slaw is a wonderful teammate. It plays nicely with so many other dishes. I love to serve it in my big yellow bowl. It makes the whole table look brighter.
Try it next to a simple grilled chicken. It’s also perfect on a pulled pork sandwich. The creamy crunch is just right. For a drink, a glass of iced tea is my go-to. It’s so refreshing. For a fancier night, a crisp white wine is lovely.
Which would you choose tonight?
Keeping Your Ruby Root Slaw Fresh and Crunchy
This slaw loves a cold fridge. Store it in a tight-lidded container. It stays crunchy and happy for up to three days.
I do not recommend freezing this one. The carrots and pineapple get too watery when they thaw. The lovely crunch just disappears.
You can make a big batch for a party. It is a real time-saver for a busy week. This is why batch cooking matters. It gives you more time with your family.
I once made a huge bowl for a family picnic. It was all gone in minutes! Have you ever tried storing it this way? Share below!
Simple Fixes for a Perfect Slaw
Is your slaw too wet? You did not drain the pineapple well enough. Squeeze it in a clean kitchen towel. This keeps your slaw from getting soggy.
Are the cranberries too hard? Soak them in the pineapple juice. The hot water and juice plump them up nicely. I remember when my grandson said they were like little sweet gems.
Does it need more flavor? Let it sit for thirty minutes before serving. The flavors get to know each other. This matters because it makes every bite taste better.
Fixing small problems builds your cooking confidence. You learn that you can make things right. Which of these problems have you run into before?
Your Ruby Root Slaw Questions, Answered
Q: Is this recipe gluten-free? A: Yes, it is naturally gluten-free. Just check your mayonnaise label to be sure.
Q: Can I make it ahead? A: Absolutely! Make it a day before. The flavors get even better.
Q: What can I swap for pecans? A: Try sunflower seeds for a nut-free version. They add a nice crunch too.
Q: Can I double the recipe? A: You can easily double or triple it for a crowd. Use a very big bowl!
Q: Is peeling the carrots necessary? A: No, just give them a good scrub. A fun fact: most of the nutrients are close to the skin!
Which tip will you try first?
Sharing Your Kitchen Creations
I hope you love making this colorful slaw. It always brings a smile to my table. Cooking is about sharing joy and good food.
I would love to see your version. Your photos inspire me and other readers in our community. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Lena Morales.
Ruby Root Slaw: A vibrant, crunchy delight.:
Description
Get the recipe for Ruby Root Slaw! This vibrant, crunchy slaw is a healthy, easy side dish perfect for summer picnics and potlucks. Colorful, delicious, and gluten-free.
Ingredients
Instructions
- Drain the crushed pineapple well. Place the pineapple in a large bowl and set aside. Put the dried cranberries in a small bowl and pour the drained pineapple juice over them. Add enough hot water to have enough liquid to just cover the cranberries. Set aside.
- Peel the carrots, if desired. Use a box grater or the shredding attachment to your food processor or stand mixer to coarsely grate the carrots. You’ll need about 4 cups once they’re grated. Set aside.
- Add the mayo, honey, and lemon juice to the drained crushed pineapple. Stir to combine. Add the carrots. Drain the cranberries and add them to the carrots. Add the toasted pecans. Stir to combine. Cover and refrigerate for at least 30 minute but up to 24 hours. Toss again before serving.
Notes
- Calories: 185 kcal
Leave a Reply