Carrot Quik Slaw
Recipe By :Kathleen Daelemans
Serving Size : 6
1/2 teaspoon kosher salt
2 tablespoons red wine vinegar
1/4 cup fresh lemon juice
1/4 teaspoon paprika
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
2 tablespoons extra-virgin olive oil
1 10-ounce bag pre-grated carrots
1/2 cup chopped fresh cilantro -- loosely packed
1/2 cup plumped raisins -- or currants
In a large non-reactive bowl, whisk together salt, red wine vinegar, lemon juice, paprika, cumin, cayenne, and olive oil. Add carrots and stir until completely coated. Add raisins and cilantro, and stir once more.
Recipe By :Kathleen Daelemans
Serving Size : 6
1/2 teaspoon kosher salt
2 tablespoons red wine vinegar
1/4 cup fresh lemon juice
1/4 teaspoon paprika
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
2 tablespoons extra-virgin olive oil
1 10-ounce bag pre-grated carrots
1/2 cup chopped fresh cilantro -- loosely packed
1/2 cup plumped raisins -- or currants
In a large non-reactive bowl, whisk together salt, red wine vinegar, lemon juice, paprika, cumin, cayenne, and olive oil. Add carrots and stir until completely coated. Add raisins and cilantro, and stir once more.