Side Dishes

Charred Carrot Slaw with Apricots and Almonds

Name: Charred Carrot Slaw with Apricots and Almonds
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

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

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Ingredients Method

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

Method

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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