Carrot, Cilantro, and Chile SlawMaren Caruso
Using a combination of red, white, and yellow carrots will make this slaw even more striking.
Recipe information
Yield
Makes 4 to 6 servings
Ingredients
12 ounces carrots (preferably assorted colors), peeled, julienned (about 4 cups)
2 tablespoons vegetable oil or grapeseed oil
1 tablespoons fresh lime juice
1 1/2 teaspoons sugar
1/2 teaspoons kosher salt plus more for seasoning
2 jalapeños, stemmed, seeded, minced
1/2 cup (loosely packed) fresh cilantro leaves
3/4 teaspoon ground coriander
Freshly ground black pepper
Preparation
Toss carrots, oil, lime juice, sugar, 1/2 teaspoon salt, and jalapeños in a large bowl. Let marinate for 15 minutes, tossing occasionally. Add cilantro and coriander; toss to evenly incorporate. Season to taste with salt and pepper.
Recipe notes
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