Lemony Carrot Slaw
Serves 6
Time 1 hr 10 min
For a refreshing uncooked side dish with a touch of sweetness, try this quick slaw. Chewy currants and flecks of fresh parsley and mint complement the warm spices and cool carrots. Make the slaw a day ahead to let the flavors blend together. For a Moroccan touch, add a splash of rose water.
Special Diets:
Ingredients
- 4 medium carrots, shredded (about 3 cups)
- Zest and juice of 1 lemon
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- cayenne pepper
- 1/4 cup dried currants
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh mint
Method
In a large bowl, stir together carrots, lemon zest and juice, paprika, cumin, cinnamon, cayenne, currants, parsley and mint.
Cover and refrigerate for at least 1 hour or up to 2 days. Serve chilled or at room temperature.
Nutritional Info:
Per serving: about 1/2 cup, 40 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 35mg sodium, 10g carbohydrates (2g dietary fiber, 6g sugar), 1g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 4 medium carrots, shredded (about 3 cups)
- Zest and juice of 1 lemon
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- cayenne pepper
- 1/4 cup dried currants
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh mint