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Combine dried cranberries and ¼ cup orange juice in a small bowl; set aside.
In a large bowl, toss apple with remaining ¼ cup orance juice. Mix in carrots, red onion, cilantro, and pumpkin seeds.
Drain cranberries, reserving juice; add cranberries to apple-carrot mixture.
Whisk reserved orange juice and olive oil; pour over slaw and toss well. Season to taste with black pepper.
Serve cold or at room temperature.