Friday, May 29, 2009

Spicy Carrot Slaw

I love this salad. It's spicy, sweet, earthy, and tangy... and that makes it easy to pair with just about anything. It's a fantastic side for grilled food in lieu of cabbage [coleslaw], or a topper for tacos, or curries, or dinner salads. It only takes about about two minutes longer to prepare than it takes to shred the carrots... which is really short if you use a food processor or pre-shredded carrots.

Recipe: Spicy Carrot Slaw


4 large carrots, shredded [about 2 cups]
2 limes, juice and [optional] zest
1 pepper, stemmed, seeded, and minced [jalepeno, serrano, or habenero, pick your speed]
1 tsp cumin seed, toasted [or 1/2 teaspoon ground cumin]
salt and pepper to taste

Crush cumin seeds with your fingers when combining all ingredients in large bowl. Serve immediately, or make ahead and chill. The carrots will release some juice over time, so pre-made slaw may require a slotted spoon to serve.

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