Gingerbread cake is a family tradition during the holiday season.…
These warmer temps have got me all about the tangy, fresh, crisp flavah-flave combos. And now that the scrumptiously sweet Nantes carrots have made their appearance at the markets again, it was high time all this nommy-ness came together in a refreshing recipe.
One of my favourite foodie friends recently leant me a cookbook called Pucker: A Cookbook for Citrus Lovers. Yup. That’s me! And, my guess is that’s many of you too. The book is stunningly photographed, and the gorgeous cover photo of all-the-things-citrus jogged my memory for a carrot slaw that was in the works but not yet posted on the blog. So thank you to my favourite foodie friend Frank (gotta love the alliteration of that moniker) for lending me the book and inspiring me to get the Asian-Flavoured Carrot Slaw up on the blog.
This Asian-Flavoured Carrot Slaw relies heavily on freshly squeezed lime juice for that acidicly delicious tang. The dressing is rounded out nicely with those common Asian-inspired ingredients like fresh ginger and a bit of fish sauce.
So you go right ahead, and gormandize on this bright, tangy, and tasty slaw.
Asian-Flavoured Carrot Slaw (AIP, Paleo, SCD)
Author: Martine Partridge
Recipe type: Side Dish
- 1 tbsp. extra-virgin olive oil
- 2 tbsp. freshly squeezed lime juice
- 1 tsp fish sauce
- 1 tsp honey
- 1 tsp freshly grated ginger
- 3 c grated carrots
- ¼-1/2 c green onion, chopped
- ¼ c fresh cilantro, chopped
- In a large bowl whisk the olive oil, lime juice, fish sauce, honey, and fresh ginger.
- Add the grated carrots, green onion, and cilantro. Toss to coat.
- Serve immediately, or chill until ready to serve.