carrot slaw.
A friend of mine works at a local produce warehouse, and every so often he'll stop by and drop off a few bags of goodies for us. This time he left us with a MOTHER-EFFIN GIGANTIC SACK OF CARROTS. I love carrots, but staring at a huge bag of them like that is sort of daunting. My first thought was, "Ooh, I should make a big batch of spicy pickled carrots like they have at the taqueria!" but then I started looking up pickling recipes and realized- OH YEAH. I will NEVER get around to doing that. I don't think I'm capable of sterilizing ANYTHING in my kitchen. I'd end up with botulism if I tried to make my own pickles.
So, poking around in my fridge, trying to decide what the hell I'm going to do with a giant sack of carrots, a little light went off. It's nearly picnic season (NEARLY? It should be picnic season RIGHT NOW. What the hell, Oregon?) and light foods always sound more delicious on warm afternoons. So, I poked around and found a recipe for carrot slaw! And then I tweaked it, because I never have everything I need right on the spot.
It's pretty straightforward. Cut up your carrots however the hell you want. I prefer a julienne, but it's kind of time consuming. I hate grating carrots, though. I always just chop them. I happen to REALLY LIKE chopping vegetables, though. Not everyone is like that. I guess the type of people who read food blogs all day probably like chopping vegetables, too.
I also sliced up some red onion, mostly for a color contrast. I considered adding some raw potato, but I changed my mind.
The dressing:
1 tablespoon fresh lemon juice (please. only ONE tablespoon? let's just say a generous squeeze. and hey, why not lime, too?)
1/2 tablespoon white vinegar or unseasoned rice vinegar (i used rice vinegar because it's all I had around, but if I had a choice, I probably would have gone with white balsamic.)
1/2 tablespoon honey (I used clover honey. I have some orange blossom honey, but I find it too fragrant for stuff like this.)
1 teaspoon Dijon mustard (Dude. All I had was yellow mustard. Can you believe that? I wish I had some stone ground brown mustard, but what can you do?)
Salt and pepper (lots!)
3 tablespoons olive oil or canola oil (OLIVE OIL, OBVIOUSLY.)
2 cups shredded carrot (I would concentrate less on filling up a measuring cup, and more on how big your bowl is, or how many carrots you have lying around.)
Whisk it all together, toss with the veggies, and let it sit overnight.
Now I just have to figure out what to do with the REST of these carrots before they go bad! I will probably roast them, or something. I mean seriously, I used probably 8 carrots for this slaw, and here's how many I still have left:
Maybe carrot cake? I'm going to turn orange, probably.
So, poking around in my fridge, trying to decide what the hell I'm going to do with a giant sack of carrots, a little light went off. It's nearly picnic season (NEARLY? It should be picnic season RIGHT NOW. What the hell, Oregon?) and light foods always sound more delicious on warm afternoons. So, I poked around and found a recipe for carrot slaw! And then I tweaked it, because I never have everything I need right on the spot.
It's pretty straightforward. Cut up your carrots however the hell you want. I prefer a julienne, but it's kind of time consuming. I hate grating carrots, though. I always just chop them. I happen to REALLY LIKE chopping vegetables, though. Not everyone is like that. I guess the type of people who read food blogs all day probably like chopping vegetables, too.
I also sliced up some red onion, mostly for a color contrast. I considered adding some raw potato, but I changed my mind.
The dressing:
1 tablespoon fresh lemon juice (please. only ONE tablespoon? let's just say a generous squeeze. and hey, why not lime, too?)
1/2 tablespoon white vinegar or unseasoned rice vinegar (i used rice vinegar because it's all I had around, but if I had a choice, I probably would have gone with white balsamic.)
1/2 tablespoon honey (I used clover honey. I have some orange blossom honey, but I find it too fragrant for stuff like this.)
1 teaspoon Dijon mustard (Dude. All I had was yellow mustard. Can you believe that? I wish I had some stone ground brown mustard, but what can you do?)
Salt and pepper (lots!)
3 tablespoons olive oil or canola oil (OLIVE OIL, OBVIOUSLY.)
2 cups shredded carrot (I would concentrate less on filling up a measuring cup, and more on how big your bowl is, or how many carrots you have lying around.)
Whisk it all together, toss with the veggies, and let it sit overnight.
Now I just have to figure out what to do with the REST of these carrots before they go bad! I will probably roast them, or something. I mean seriously, I used probably 8 carrots for this slaw, and here's how many I still have left:
Maybe carrot cake? I'm going to turn orange, probably.
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