Shredded Carrots with Jalapeño, Lime & Cilantro
by Joanne Weir
Sweet, tender carrots get a kick from minced fresh chiles in this simple no-cook slaw.
Serves six.
To learn more, read the article:
Turn Off The Stove
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)
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.
Serving Suggestions
This salad is lovely with pan-seared or grilled salmon drizzled with a lime vinaigrette.
nutrition information (per serving):
Calories
(kcal):
120;
Fat
(g):
9;
Fat Calories
(kcal):
80;
Saturated Fat
(g):
1.5;
Protein
(g):
1;
Monounsaturated Fat
(g):
7;
Carbohydrates
(g):
9;
Polyunsaturated Fat
(g):
1;
Sodium
(mg):
200;
Cholesterol
(mg):
0;
Fiber
(g):
2;
photo: Scott Phillips
From Fine Cooking 93
, pp. 52
May 7, 2008
