This dish was in my most recent Bon Appetit magazine and I was very excited to try it. Doing a bar-b-q picnic dinner recently gave me the perfect opportunity. It was such a great (healthy) alternative to a heavy cole slaw that you would find accompanying a typical bar-b-q meal. I really liked how it turned out, and will definitely make it again in the future!
12 ounces carrots (they suggested using colors, but I could only find trusty old orange) peeled and julienned
2 TBSP vegetable oil
1 TBSP fresh lime juice (I forgot to grab a lime, so I just used lemon juice)
1/3 tsp kosher salt, please some additional to season
2 jalapenos, stemmed, seasoned and minced
1/2 cup loosely packed fresh cilantro
3/4 tsp ground coriander
Pinch of black pepper to taste
Julienne the carrots (my mandolin wasn’t working, so I just roughly julienned the carrots by hand and they weren’t as consistent or pretty as I would’ve liked).
Toss the carrots, oil, lime juice, salt, pepper and jalapenos in a large bowl. Let marinade for about 15 minutes.
Add the cilantro and coriander and toss to incorporate evenly. Season to taste.
Sooo yummy and pretty!!
This slaw is right up my alley – I love the flavors.
The carrot salad sounds great and will be a colorful addition to a meal.
This dish definitely adds great color and crunch and overall deliciousness to a meal! I usually try a recipe with my own adaptation, but other than leaving out the sugar, it was perfect!