Carrot Slaw with Citrus Vinaigrette - Easy - SRC
The eight-day holiday of Passover ended this past Saturday at sundown. Passover, celebrated by Jews the world over, commemorates the Exodus, the freeing of the Israelites from slavery. For a more detailed explanation of the eight day celebration of Passover, check out Tory Avey's post.
Why am I mentioning this after-the-fact fact?
Because I participate in the Secret Recipe Club, where each month members make and share a recipe from the blog of another member. Keeping in mind the special Passover food rules, I needed a delicious recipe that, without too much finagling, could be served during the holiday.
This month I was assigned Flavors by Four, hosted by the mother-daughter pair Nicole and Susan, foodies who have been blogging over 4 years.
I searched Nicole and Susan's blog and came up with their delicious carrot slaw. Shredded carrots, studded with dried fruits and nuts, and drenched in a brightly tasting citrus vinaigrette. The taste belies the simplicity of the preparation ... every bite is a flavor explosion!
Pop the shredding attachment into your food processor and the carrots will be ready in less time than it will take to wash the bowl afterwards (spoiler alert: washing the bowl afterwards takes mere seconds). Or, for super ease, buy a bag of pre-shred. Nicole (or Susan) use dried cranberries, but one (or both) suggested that raisins, of which I had plenty on hand, would make an excellent substitute. Which it did most excellently.
This carrot slaw is very cool refreshing change of pace from the heavier carrot kugel (pudding) we enjoy as sides at our Passover Seders or during the remaining holiday days. This is one recipe I even plan to use long afterwards as well, to tote to a picnic or serve at a backyard barbecue. When it *finally* warms up enough here in NJ to enjoy on our patio.
This recipe is shared with No Croutons Required, hosted this month by Jacqueline of Tinned Tomatoes, and co-hosted in alternate months by Lisa of No Croutons Required.
Carrot Slaw with Citrus Vinaigrette - Easy
Adapted from: Flavors by Four
Yield: 4 servings
3 Tbl. olive oil
2 Tbl. honey
3 Tbl. orange juice
2 Tbl. fresh lemon juice
1 tsp. lemon zest
1/4 tsp. table salt
1/8 tsp. black pepper
8 ozs. carrots, peeled and shredded
2/3 cup dried cranberries or raisins
1/2 cup chopped pecans or walnuts
2 tbl. chopped fresh chives, for garnish
In a large serving bowl whisk together the olive oil, honey, orange juice, lemon juice, lemon zest, salt and pepper.
Add in carrots, raisins (or dried cranberries) along with the nuts; toss to moisten well. Cover and place in the fridge for a minimum of a few hours to overnight, to allow the carrots and raisins to absorb some of the citrus vinaigrette.
Serve straight out of the fridge or allow to come to room temperature. Top with chives just before serving.