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.
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.
- 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.
Sharlene (Wheels and Lollipops)
Not far from the Moroccan carrot salad, we love slaws here that don’t involve mayo so will give this one a try.
This looks absolutely delicious! Heathy and yummy, I love it!!
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…