Carrot, Cilantro, and Chile Slaw

Name: Carrot, Cilantro, and Chile Slaw
Yield: 4 servings
Ingredients: 1 12 ounces carrots (preferably assorted colors), peeled, julienned (about 4 cups); 1 2 tablespoons vegetable oil or grapeseed oil; 1 1 tablespoons fresh lime juice; 1 1 1/2 teaspoons sugar; 1 1/2 teaspoons kosher salt plus more for seasoning; 1 2 jalapeños, stemmed, seeded, minced; 1 1/2 cup (loosely packed) fresh cilantro leaves; 1 3/4 teaspoon ground coriander; 1 Freshly ground black pepper

From the kitchen of Carly

Bright ribbons of carrots soak up lime and heat from jalapeños in this quick slaw. Cilantro and coriander add warmth; a short marinate softens the vegetables and marries the flavors. Crunchy, zesty, and ready in minutes.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

112 ounces carrots (preferably assorted colors), peeled, julienned (about 4 cups)
12 tablespoons vegetable oil or grapeseed oil
11 tablespoons fresh lime juice
11 1/2 teaspoons sugar
11/2 teaspoons kosher salt plus more for seasoning
12 jalapeños, stemmed, seeded, minced
11/2 cup (loosely packed) fresh cilantro leaves
13/4 teaspoon ground coriander
1Freshly ground black pepper

Instructions

Toss carrots, oil, lime juice, sugar, 1/2 teaspoon salt, and jalapeños in a large bowl. Let marinate for 15 minutes, tossing occasionally. Add cilantro and coriander; toss to evenly incorporate. Season to taste with salt and pepper.