Wednesday, May 23, 2012

Carrot, Cilantro, and Chile Slaw

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.

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