Crunchy southern-style mixed salad: Carrot “slaw”

carrot slaw on the plate
In life there are some people who just do not like certain things and when this phenomenon relates to food the term that comes to mind is “picky”. As a self proclaimed “foodie” it pains me that I must deal with someone in my life who is rather “picky”, as well as a 5-year-old. Now the 5 year-old enjoys steamed oysters and grilled salmon, so for someone her age I think she’s on the right track to appreciate most foods as she grows older.

But the other person in question is, ahem, my husband. And at the risk of causing hurt feelings in my marriage I will leave it at that. However, I will acknowledge that Dear Hubby has loosened up a bit about the foods he will try, i.e. sushi & sashimi, okra, and on occasion, tomatoes and grits.

However, when it comes to mayonnaise he slams the refrigerator door. So, I am reticent to make anything that obviously includes mayo in its ingredients AND expect him to eat it. I came up with the following recipe to provide something similar to southern-style coleslaw, which I like to pile on barbeque sandwiches (and sometime shot dogs!). It does not contain any mayo but lots of fresh veggies (and a fruit) in a piquant, lemony dressing. The addition of radish kicks up the spice so add more if you’re a radish-lover!

Beautiful organic and locally grown carrots and radish.

Beautiful locally grown, organic carrots and radish.

Mix up the tangy dressing. The ground coriander adds a nice light lemon flavor.

Mix up the tangy dressing. The ground coriander adds a nice light lemon flavor.

Shred the carrots - I use my Cuisinart which makes quick work of it.

Shred the carrots – the Cuisinart makes quick work of it.

Use the same size shred for the pears which also should be under ripe. No need to peel them either but do remove the center and seeds.

Use the same size shred for the pears which also should be under ripe. No need to peel them either but do remove the center and seeds.

Slice the radish as thinly as possible. A mandoline would be perfect for this job!

Slice the radish as thinly as possible. A mandoline would be perfect for this job!

To assist in keeping the veggies and fruit from turning color, add the dressing to the carrots before shredding the next ingredient, mixing that in with the dressing coated mixture.

To assist in keeping the veggies and fruit from turning color, add the dressing to the carrots before shredding the next ingredient, and mixing that in with the dressing coated mixture.

Here is this slaw served with grilled sugar cane shrimp (wrapped in bacon).

Here is this slaw served with grilled sugar cane shrimp (wrapped in bacon).

Crunchy Carrot “Slaw”

Nice as a side for southern-favorite barbeque cookouts or as a first course with grilled shrimp or fish. Uses winter time in-season produce like carrots, pears and radish too!

  • 2 tbl rice vinegar
  • 1 tbl honey
  • Juice of half a lemon (remove seeds)
  • 2 tsp Ginger People Spread (OR 1 tsp fresh grated ginger plus 1 tsp honey or agave nectar)
  • ½ tsp ground coriander
  • 1 tbl grape oil (or light olive oil)
  • Fresh carrots, enough to make about 3 cups shredded carrots
  • 5-6 fresh radish, washed
  • 2 pears, washed, peel left on and seeds removed. Do not use soft pears.
  • 1/2 cup chopped red onion
  • 1 cup fresh parsley, washed and chopped

In a small bowl mix the first 6 ingredients and set aside. Grate the carrots into a large bowl and drizzle with the vinegar dressing. Stir gently to combine. Next grate the pears and add to the mixture, stirring so that everything is coated in the vinegar dressing. Slice the radish paper thin with a mandoline (or a very sharp knife) and add to the slaw with the red onion. Stir to combine. Cover and refrigerate at least an hour for flavors to meld. Just before serving stir in the fresh chopped parsley.

Serves 6-8.

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