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Carrot Slaw

Cottage Living

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This recipe came from the French grandmother of one of Bill's friends. It tastes great with fried seafood, as well as barbecue. When Bill pairs it with soft-shell crabs, he also makes another slaw with purple cabbage. The colors on the plate are bright and beautiful. Prep: 10 minutes; Stand: 30 minutes.

Yield: Makes about 3 cups

Ingredients

  • 6  carrots, peeled and shredded
  • 3  large garlic cloves, minced
  • Zest and juice of 1 lemon (about 3 teaspoons zest and 3 tablespoons juice)
  • 1/4  teaspoon  salt, plus more to taste
  • 1/4  teaspoon  sugar, plus more to taste
  • 2  tablespoons  extra-virgin olive oil

Preparation

Toss together first 5 ingredients. Let stand 30 minutes. Stir in olive oil. Taste for seasoning, and add more salt or sugar, if desired. Refrigerate in an airtight container up to 1 week.

Bill Smith, Bill Smith, Seasoned in the South: Recipes from Crook's Corner and from Home, Cottage Living, JULY 2007