Rainbow Carrot Slaw

March 2014 005

Here’s a great salad recipe that pairs well with the Thai Chicken Meatballs I posted earlier this week.

You can make this with regular carrots, but I recommend looking for rainbow carrots, as they add a nice variety of colors to the plate. Some people have told me they prefer purple carrots, which have a slightly different flavor.

I originally made this recipe while preparing dinner with my friend Dana one evening. We each contributed the contents of our respective refrigerators, and I modified the recipe by adding savoy cabbage, which adds some volume and additional color variety. If you don’t like cabbage, you can omit it.

Carrot Slaw with Lime Vinaigrette
1 bunch rainbow carrots, shredded or julienned
¼ savoy cabbage, julienned
Note: If you can’t find savoy cabbage, you could try napa or Chinese cabbage
½ cup chopped cilantro
3 tablespoons minced ginger
2 cups whole snap peas, sliced at an angle in thirds
2 green onions, sliced thin on a diagonal

Dressing
1½ limes, juiced
3 tablespoons white wine vinegar
3 tablespoons olive oil
1 teaspoon agave or honey
Salt & pepper to taste

Prepare your vegetables with in a few hours of serving the slaw. It can be made a day ahead, but is most crisp if eaten the day you make it.

March 2014 007

To julienne the cabbage, cut the head into quarters, then remove the core. Cut against the “grain” which should leave ribbons of cabbage.

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Combine all of the vegetables in a large bowl.

In a small bowl or glass jar, combine the dressing ingredients and stir or shake well. Dress the salad and let it rest for 30 minutes or so to allow the flavors to meld.

Serve this with Thai Chicken Meatballs, or a piece of grilled fish.

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