This is a great dish for any meal. It’s a gorgeous dish to look at an an even yummier one to eat. Here’s the original recipe, plus what I changed – which was most of it! I used what I had on hand and it turned out GREAT. Use your imagination!
Original recipe: http://www.epicurious.com/recipes/food/views/Carrot-Cilantro-and-Chile-Slaw-366449
I forgot to take more pics, sorry! I only have two…I’ll remember to take more next time.
Using a combination of red, white, and yellow carrots will make this slaw even more striking. [these aren’t super easy to find!]
Yield: Makes 4 to 6 servings
12 ounces carrots (preferably assorted colors), peeled, julienned (about 4 cups) [only had normal carrots]
[added radishes and zucchini!!! Gorgeous mix of veggies!]
2 tablespoons vegetable oil or grapeseed oil [grapeseed is sooooooo good!]
1 tablespoons fresh lime juice [did a mix of: grape-mustard, grapeseed oil, salt, pepper, fresh lemon juice, bit of water]
1 1/2 teaspoons sugar [nope]
1/2 teaspoons kosher salt plus more for seasoning
2 jalapeños, stemmed, seeded, minced [nope]
1/2 cup (loosely packed) fresh cilantro leaves [nope]
3/4 teaspoon ground coriander [nope]
Freshly ground black pepper
[added some baby kale and parsley]
[next time I will add toasted pine nuts!]
I julienned the veggies, mixed, put in bowl. Layered that with the kale. Sprinkled parsley on top.
mixed all of the ‘dressing’ ingredients together, and when we were ready to serve, poured on top, and tossed lightly.
Use your imagination on the dressing. I would even do olive oil, fresh lemon juice and salt and pepper. Simple, and let’s the veggies shine through.
Use plain mustard, a bit of fresh taragon, salt and pepper, olive oil and lemon juice…get creative! So much fun!