The kids have been begging for weeks to be allowed to pull up the carrots. I’ve been thinking about making Tangy Carrot Slaw again, so I let them do that today.
Our current garden area is a couple of small terraces outside our front door. We squeeze as much as we can in there, so the cucumber vines took some liberty with the carrots’ space.
I had high hopes of a harvest like last year’s . . . and didn’t purchase carrots when I bought produce yesterday. Whoops!
Here’s some of last year’s pile that lasted us almost two weeks.
Today’s harvest only yielded a handful of skinny carrots that we shared for lunch and 5-6 medium sized ones that will go in tomorrow’s casserole. I’ll have to go back to the store before I can add this Tangy Carrot Slaw to our menu.
If you’re like me and not a fan of traditional mayo-laden carrot salad, then this slaw is for you. The zesty flavor comes from a combination of red wine vinegar, lemon juice, cilantro and other spices. No mayo required!
Tangy Carrot Slaw
- ½ teaspoon sea salt
- 2 tablespoons red wine vinegar
- ¼ cup fresh lemon juice
- ¼ teaspoon paprika
- ¼ teaspoon cumin
- ⅛ teaspoon cayenne pepper, optional (increase, decrease or leave out according to the heat of your cayenne and your family's taste!)
- 2 tablespoons olive oil
- 6 medium to large carrots
- ½ cup fresh cilantro, chopped and loosely packed
- ½ cup raisins
- 2-4 tablespoons diced red onion, optional
- Combine first 7 ingredients in a measuring cup to create dressing.
- Wash and/or peel and grate carrots into medium size serving bowl.
- Add cilantro, raisins and onion to grated carrot and mix briefly.
- Pour dressing over all and mix thoroughly.
- Can be served immediately but the flavors will meld a little more if allowed to rest for half an hour or so.
- Serve at room temperature or chilled.
I know that grating carrots is hard work (especially if you want to multiply the recipe to share!) and you might be tempted to throw them into the grating blade of your food processor. Don’t do it! Really . . . the salad will be all mushy.
Grating the carrots by hand assures good thick shreds that will stay nice and crisp even after sitting in the dressing for a while. Putting them through the food processor resulted in much finer shreds that immediately wilted when the dressing was added to them. The slaw was completely different when made this way and almost unpalatable.
Do you have a favorite carrot slaw or salad recipe?