CARROT, CILANTRO, AND CHILE SLAW

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Carrot, Cilantro, and Chile Slaw image

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

Provided by Bon Appétit Test Kitchen

Categories     Side     Fourth of July     Picnic     Vegetarian     Quick & Easy     Graduation     Carrot     Summer     Healthy     Vegan     Raw     Jalapeño     Cilantro     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 9

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

Steps:

  • 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.

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