Carrot-Apple Slaw With Cranberries & Pumpkin Seeds

• 1/2 cup dried cranberries
• 1/2 cup fresh orange juice, divided
• 1 granny smith apple, unpeeled, cored, and shredded (I used extra apple and just cut into matchsticks)
• 1 lb carrots, peeled and shredded or 4 large carrots
• 1/2 small red onion, thinly sliced
• 3 tablespoons chopped fresh cilantro
• 1/2 cup raw unsalted pumpkin seeds, toasted
• 3 tablespoons extra virgin olive oil
• fresh ground black pepper

1. Combine dried cranberries and 1/4 cup orange juice in a small bowl; set aside.
2. In a large bowl, toss apple with remaining 1/4 cup orance juice. Mix in carrots, red onion, cilantro, and pumpkin seeds.
3. Drain cranberries, reserving juice; add cranberries to apple-carrot mixture.
4. Whisk reserved orange juice and olive oil; pour over slaw and toss well. Season to taste with black pepper.
5. Serve cold or at room temperature.

cranberries, orange juice, granny smith apple, carrots, red onion, fresh cilantro, pumpkin seeds, extra virgin olive oil, fresh ground black pepper

Taken from www.food.com/recipe/carrot-apple-slaw-with-cranberries-pumpkin-seeds-163383 (may not work)