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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

Ingredients

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 

Instructions

1

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.)

2

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

3

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

4

Add to bowl of dressing, toss and serve.

5

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

6

Great with: Glazed Hoisin Salmon with Pine Nuts

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