Carrot, Cilantro, and Chile Slaw
Makes 4 – 6 servings
12 ounces carrots 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
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.