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Charred Carrot Slaw with Apricots and Almonds

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
 

  1. 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.
  2. Zest and juice lime into a large bowl; whisk in oil, mustard, agave, salt, black pepper, and coriander until smooth.
  3. 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.