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Carrot, Cilantro, and Chile Slaw

By The Bon Appétit Test Kitchen

4.6

(11)

Image may contain Plant Food Produce Sprout Noodle Pasta Vegetable Bean Sprout and Spaghetti
Carrot, Cilantro, and Chile SlawMaren Caruso

Using a combination of red, white, and yellow carrots will make this slaw even more striking.

Recipe information

  • Yield

    Makes 4 to 6 servings

Ingredients

12 ounces carrots (preferably assorted colors), 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

Preparation

  1. 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.

TagsSlawSaladCarrotRoot VegetableVegetableCilantroHerbs & SpicesChileSideDinnerNut FreeGluten FreeDairy FreeVeganEasyBon Appétit

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