My Recipe Box

Shredded Carrots with Jalapeño, Lime & Cilantro

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Serves six.

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

  • 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

Was good, refreshing, would perhaps add raisins. Would do again.

My favourite summer salad. It is so refreshing and tasty and easy to make. I highly recommend it for your next summer potluck or barbeque!

This was pretty mild by Texas standards. I will use a serrano chile or two in the future. A half teaspoon of sugar dissolved in the lime juice really brightens things up.

Wow, this was really good! I increased the heat level a bit by making half the recipe but using a whole serrano chile. For our taste it could use some additional heat, so I'll increase the amount of chile next time because it was still pretty mild. I usually make the Mediterranean carrot salad from this website, but I'm glad I tried this one for a change of pace.

Great fresh side dish...great color and flavor. I used a vegetable peeler instead of shredded the carrots. Will make again.

loved this recipe. made this on mother's day for my wife and her mom with roast lemongrass chicken, sweet potato & kimchi pancakes, and jasmine rice. balanced out the spicy dishes very well (despite the jalapeno, this is not a very spicy dish). very fresh, bright, summery taste. easy to make. next time i will use a little less lime.

This was okay but I didn't like it enough to make it again.

I really like this recipe. In spite of having an entire jalapeno, it wasn't overpoweringly hot at all. The lime juice and cilantro add to the crisp, light and crunchy texture of the salad. A great summer side dish.

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