Carrot Slaw

There are several dishes that marry well together, much like my favorite one of fried chicken, mashed potatoes, and corn. Another dish, in my opinion that is a home run in my book is pulled pork sandwiches with baked beans and coleslaw. This past Memorial Day weekend was one of those days where I made this combination platter, and it was a hit. Instead of going with one of my standard slaw recipes, I wanted to do something different, and after a quick investigation of my refrigerator, I took immediate notice of carrots. I am certain the color caught my eye, and as I did not have any cabbage in there, I decided to create my own version of slaw, and use shredded carrots, making it the star of the dish.

Carrot Slaw Recipe

This easy, throw together coleslaw was actually really great, and with its simple ingredients, make this something healthy and delicious that anyone can throw together.

Let’s get started.

Ingredients:

  • 5 carrots, trimmed, outer skin peeled
  • 2 ribs of celery, cleaned
  • 1/2 cup of yellow onion, diced
  • 1/2 cup of cilantro, rough chop
  • 1 1/2 tbsp olive oil
  • 1 1/2 tbsp cider vinegar
  • cracked black pepper, to taste
  • salt, to taste

That is how simple this slaw is to make, and it still provides the same great texture you would find in a traditional slaw, just without the mayonnaise. I tossed the carrots in a food processor, breaking them down to the texture I wanted. If you want to use a box shredder, you could go that route as well. Same goes for the celery. Toss everything in a bowl, add in your olive oil and vinegar, season with salt and pepper, and your slaw is done. Taste and adjust any seasoning that you see fit.

Great color, great texture, and heck, good for your eyes! Hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

3 thoughts on “Carrot Slaw

  1. Not far from the Moroccan carrot salad, we love slaws here that don’t involve mayo so will give this one a try.

  2. Carrot slaw is one of our favorites to serve with fish tacos — and I love the infinite variations you can get from playing with the seasonings. Last week, it was tilapia tacos with Thai-inspired slaw. Who knows what it will be next week…

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