Carrot Cilantro And Chile Slaw Food

CARROT, CILANTRO, AND CHILE SLAW

Steps:

• 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.

CILANTRO-LIME COLESLAW

Steps:

• Whisk mayonnaise, lime zest, lime juice, rice vinegar, garlic, sweet chili sauce, and sugar in a large bowl, stirring to dissolve sugar. Mix cilantro and red onion into dressing. Stir cabbage into dressing mixture, about 1 cup at a time, until all cabbage is coated.

CARROT SALAD WITH LIME AND CILANTRO

Steps:

• Finely shred carrots and in a bowl toss together with remaining ingredients and salt and pepper to taste. Serve salad garnished with cilantro.

CILANTRO-LIME COLESLAW

Steps:

• In a large bowl, combine the coleslaw ingredients: shredded cabbage, shredded carrots, chopped cilantro, and sliced green onions.
• In a small bowl or jar, whisk together the dressing ingredients: olive oil, lime juice, honey, minced garlic, red pepper flakes, and salt. Pour as much dressing over the coleslaw as desired. The dressing is also delicious over a salad if you have have leftovers.
• Toss the coleslaw and dressing together. Serve the coleslaw over tacos, on sandwiches (a barbecue chicken sandwich is divine with this coleslaw), or serve as a side salad. The coleslaw may be prepped in advance and refrigerated, or used immediately after preparation.

GINGER-LIME COLE SLAW

Steps:

• Chill cabbage, carrots, onions and cilantro.
• Combine and wisk lime juice, sugar, oil, ginger, salt and pepper to taste and red pepper (optional) in a small bowl.
• Place all other ingredients in a large bowl.
• Toss the salad with the dressing.
• Refrigerate salad 10 minutes before serving.

FIESTA SLAW WITH CHILI TORTILLA STRIPS

Steps:

• METHOD FOR DRESSING:.
• In a small bowl, or measuring cup, whisk together mayonnaise vinegar, lime juice, cumin and salt.
• METHOD FOR TORTILLA STRIPS:.
• Lightly brush one side of tortilla with water; sprinkle with chili powder to taste. Cut into thin strips and place on paper towel-lined microwaveable plate. Microwave on high for 1 minute and 30 seconds, or until crisp.
• METHOD FOR SLAW:.
• In a large bowl, combine cabbage, corn, tomato, carrot, onion, radishes, and cilantro; toss with dressing.
• Line serving platter with lettuce leaves. Top with slaw: garnish with tortilla strips.

CILANTRO CHILE SLAW

Steps:

• Toss the 2 cabbages, chilies, scallions and tomatoes together. Puree the cilantro leaves with the lime juice and garlic, add the mayonnaise to blend together. Pour that dressing over the slaw, mixing well and season with salt and pepper.

CARROT-CHILE SLAW

Steps:

• Mix 1/2 pound grated carrots, 1/4 cup each sweet Thai chile sauce, lime juice and chopped cilantro, 2 teaspoons fish sauce and 2 chopped scallions.