Our crowd-pleasing rainbow carrot slaw gets a boost from toasted almonds, dried apricots, serrano peppers, and fresh basil.
Charred Carrot Slaw with Apricots and Almonds
MAKES 6 TO 8 SERVINGS
Ingredients
- 8 large rainbow carrots, peeled
- 1 large lime
- 3 tablespoons olive oil
- 1 tablespoon whole-grain mustard
- 1 tablespoon agave nectar or honey
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground coriander
- ½ cup sliced green onion
- ¼ cup sliced toasted almonds
- ¼ cup chopped dried apricot
- 1 sliced and seeded serrano pepper, optional
- ¼ cup chopped fresh basil
Instructions
- Heat a large cast-iron skillet over high heat. Add carrots and whole lime; cook, turning occasionally, until charred on all sides, about 3 minutes for lime and 7 minutes for carrots. Remove from skillet; let cool slightly.
- Zest and juice lime into a large bowl; whisk in oil, mustard, agave, salt, black pepper, and coriander until smooth.
- Shred carrots into bowl with lime mixture; stir in green onion, almonds, apricot, and serrano pepper, if using. Cover and refrigerate for at least 30 minutes before serving. Fold in basil just before serving.
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