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Shaved Carrot Slaw

Shaved Carrot Slaw

A great little side dish, sweet & sour with a little kick. Heirloom Carrots make it special.

Carrot Slaw tossed with Toasted Sesame Seeds, add toasted cashews too!
Great served with: Glazed Hoisin Salmon with Pine Nuts (see recipe)

Shaved Carrot Slaw


4 medium-large heirloom carrots, I used one of each: orange, yellow, white and purple

3 tablespoons fresh lime juice (½ of a juicy lime) 

2 teaspoons pure cane sugar

1 tablespoon rice vinegar

1 teaspoon mild Thai red chile, finely chopped, or thinly sliced if you prefer

1 ½ teaspoons worcestershire sauce, I’ve used 365 Organic

⅛ teaspoon red chili flakes, more to taste

1 tablespoon toasted sesame seeds

2 tablespoons scallions, thinly sliced, 1″ lengths

Optional: add a few tablespoons of toasted cashew halves if you desire 



Heat 1/2 of a juicy lime in the microwave in a medium sized glass bowl for 20 seconds.
Carefully (can be hot) squeeze the juice, and discard the lime – should have 3 tablespoons.
(This is the best way to get the most juice from citrus.)


Add the sugar, stir well to dissolve.
Add all remaining dressing ingredients, stir to combine.


Peel carrots.
Shave each with a wide vegetable peeler to create long shavings.
Will have 2 cups of packed carrots.


Add to bowl of dressing, toss and serve.


Add garnishes if desired: toasted cashew halves and sliced Asian chives.


Great with: Glazed Hoisin Salmon with Pine Nuts

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