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Recipe

Shredded Carrots with Jalapeño, Lime & Cilantro

Scott Phillips

Servings: six.

Sweet, tender carrots get a kick from minced fresh chiles in this simple no-cook slaw.

Ingredients

  • 8 medium carrots (about 1-1/2 lb.)
  • 1/4 cup extra-virgin olive oil
  • 3 Tbs. fresh lime juice
  • 1 medium jalapeño, cored, seeded, and minced
  • Kosher salt and freshly ground black pepper
  • 1/2 cup coarsely chopped fresh cilantro
  • Whole cilantro leaves for garnish (optional)

Nutritional Information

      Calories (kcal) : 120
      Fat Calories (kcal): 80
      Fat (g): 9
      Saturated Fat (g): 1.5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 0
      Sodium (mg): 200
      Carbohydrates (g): 9
      Fiber (g): 2
      Protein (g): 1

Preparation

  • Peel and then grate the carrots using either the large holes on a box grater or a food processor fitted with a medium grating attachment. Put the grated carrots in a large bowl.

    In a small bowl, whisk the oil and lime juice. Add the jalapeño and season to taste with salt and pepper.

    Add the dressing and chopped cilantro to the carrots and toss. Season to taste with salt and pepper, garnish with the cilantro leaves (if using), and serve.

This salad is lovely with pan-seared or grilled salmon drizzled with a lime vinaigrette.

Reviews

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Reviews

  • User avater
    Antonio_Reis | 07/10/2015

    Yummy and easy side. I shredded the carrots the night before and then tossed everything just before serving.

  • User avater
    Antonio_Reis | 07/10/2015

    Yummy and easy side. I shredded the carrots the night before and then tossed everything just before serving.

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