Friday, November 4, 2011

Carrot Slaw: My new favorite side-dish!

I saw a recipe like this one on the Today Show yesterday morning, so I put my own magic touch to it and made it for dinner last night with Black Bean Burgers (recipe coming soon).  I'm not that into your usual Cole Slaw, I think it's a bit boring, soupy and nasty.  This recipe is like Cole Slaw's fun cousin.  It has WAY less fat, and more flavor piz-azz than normal coleslaw.  And Guess What?!  It's actually good on the second day.  Normally, cole slaw or any salad really, is slimy and icky on the second day.  Well I'm here to tell you that this one just got better with time, and it's pretty too.  This could be your next big hit at a potluck or BBQ.

Here's your ingredients:

 Minus the curry, that was a mistake! I changed my mind, a girl reserves the right to do that at anytime!  Oh and I also decided to add red pepper and green onion.

Start by toasting your nuts . . . in a dry frying pan over medium heat.

 Just shake them around for a few minutes until they are golden.  This really brings on extra flavor.
Be careful not to burn . . . I've seen it happen a million times, it happens fast, and it's not pretty.  Now pour the nuts on a  plate and allow to cool completely.

Ok, moving on to the dressing.  It's SO simple, yet tastes quite complex and fancy when it all comes together.  Combine balsamic vinegar, sesame oil and fresh squeezed lime juice.
*Side note, if you have never used sesame oil it's quite strong, so stick to the 1/2 tsp.  If you don't have it in your pantry, it is a MUST-have.  So much flavor, it's unreal!

Coarsely grate some big carrots.  Mine were homegrown from last summer!

Roughly chop your cilantro and green onion.  Add red pepper (optional if your not a spice fanatic like me), craisins, & cooled almonds. So pretty, love the colors in this salad.

Add the dressing and toss well to combine.  Sprinkle a little sea salt on top.  Wah, Lah!

 Isn't it gorgeous?  Plus, you can actually eat it on day-two for leftovers in your lunch.

Eat your veggies!

Carrot Slaw
For dressing

  • 2 tbsp balsamic vinegar
  • juice from 1/2 of lime 
  • 1/2 teaspoon sesame oil
Whisk together in small bowl.
  • For Salad
  • 2 large carrots, shredded
  • 1 green onion, chopped
  • 1 cups cilantro leaves, roughly chopped
  • 1/4 cup slivered almonds, dry-roasted in frying pan until golden brown on medium heat (approx. 5 to 6 minutes)
  • 1/3 cup dried cranberries
  • 1/4 tsp or less crushed red pepper (optional depending on you preference)
  • 1/2 tsp sea salt
  • pepper to taste
Dry-toast the almonds in a small frying pan over med-high heat until golden.  Remove from pan and allow to cool completely.  Combine all ingredients, except sea salt, in large bowl.  Drizzle dressing over the top and toss to combine. Sprinkle sea salt and pepper on top to finish.

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