Servings: six.
Sweet, tender carrots get a kick from minced fresh chiles in this simple no-cook slaw.
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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Yummy and easy side. I shredded the carrots the night before and then tossed everything just before serving.
Yummy and easy side. I shredded the carrots the night before and then tossed everything just before serving.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
Write a Review