Thanksgiving is about family and food and tradition. We all have those go-to dishes that we need to make, or it just isn’t Thanksgiving. But since most of those dishes are on the decadent and fatty end of the food spectrum, that makes it hard to stick to a healthy eating plan.
I remember one Thanksgiving, I decided to add a healthy, raw recipe to the mix. I made a light carrot slaw, studded with dried cranberries, with a yogurt and whole grain mustard dressing instead of mayo. Although it isn’t one of the “standard” Thanksgiving dishes, it’s one of the most memorable.
I don’t remember exactly how I made mine, so I’ll point you in the direction of this Serious Eats recipe which looks just as delicious and festive.
From Serious Eats
1 pound carrots, peeled and grated
3 tablespoons walnut oil or extra virgin olive oil
1 teaspoon lemon zest, from one lemon
2 tablespoons lemon juice, from one lemon
2 tablespoons freshly squeezed orange juice, from one orange
1-1/2 tablespoons honey
1/2 cup dried cranberries
1/2 cup walnuts, toasted
3 scallions, white and green parts, thinly sliced
3 tablespoons freshly chopped parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Toss all ingredients together in a large bowl. Cover and refrigerate for at least 15 minutes. Season to taste with salt, pepper and honey. I would recommend making this salad the night before Thanksgiving, so you can focus your time on last-minute prep on Thanksgiving morning.