Carrot slaw
18
- Prep Time20 min
- Total Time1 h 20 min
- Makes4 servings
Photo, Roberto Caruso.
Carrot tops are too delicious to throw away.
Ingredients
2 bunches carrots, with tops
1/2 cup toasted, chopped walnuts
Dressing
1/4 cup olive oil
2 tbsp sherry vinegar
1 tbsp granulated sugar
1 garlic clove, minced
1/4 tsp salt
pinch hot pepper flakes
Instructions
Whisk ingredients for dressing in a large bowl until smooth.
Cut off carrot tops, then wash and dry well. Finely chop leaves and tender stems. Set heartier stems aside. (The leaves and tops should measure about 2 cups.) Stir into dressing.
Julienne carrots, then stir into bowl with dressing. Refrigerate for at least 1 hr. Stir in walnuts before serving.
Nutrition (per serving)
Calories 275, Protein 4g, Carbohydrates 16g, Fat 23g, Fibre 4g, Sodium 219mg.
Kitchen tip: Bundle the hearty carrot stems you'd normally throw with butcher’s twine and freeze. Add to onions when cooking your next batch of soup. Remove and discard before serving, as they can be tough to chew.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
