I made this orange-colored slaw in honor of the Philadelphia Flyers.
It’s pure coincidence that I happen to be chatting about orange food the same day the Flyers are going to take on the Penguins in Game 2 of their series. I put those words in bold to make it seem serious. This is serious business, people. Let’s eat some serious slaw to mentally prepare ourselves, shall we?
Wait, before we do…I want to stick to the hockey theme we have going on here so I can tell you that Moose’s new hockey stick came shipped in this giant box (which I dragged home on the F train, because I am the best wife on earth)
and Harrison has found his soulmate.
The original recipe uses the title “Carrot, Cilantro and Chile Slaw” for this dish, but I liked just saying “spicy” instead. I have a low tolerance for spice, so to me the two jalapenos in this recipe give it just enough kick for me to deem it a “spicy” slaw. If you looooove peppers, toss in some more. Or add in different kinds of peppers. I threw in some cherry tomatoes, too. The best part about this slaw, aside from its simplicity, is that you can add as many ingredients as you like. Go nuts, I say! Oh…note for next time: add nuts!
Spicy Carrot Slaw
Recipe from Bon Appetit via Epicurious
- 12 ounces carrots, peeled and sliced (I used long shaved pieces)
- 1/2 cup cherry tomatoes
- 2 tablespoons grapeseed oil
- 1 tablespoon fresh lime juice
- 1 1/2 teaspoons refined sugar
- 1/2 teaspoons sea salt, plus more for seasoning
- 2 jalapeños, stemmed, seeded, diced
- 1/2 cup fresh cilantro leaves
- 3/4 teaspoon ground coriander
- Fresh ground black pepper
In a large bowl, toss together the carrots, tomatoes, grapeseed oil, fresh lime juice, sugar, sea salt and jalapenos.
Let sit for 15 minutes, tossing occasionally.
Add in the cilantro and coriander and season with black pepper.
That’s it! Super easy. Super delicious.