February 1st, 2017

Carrot Slaw with Toasted Cumin Seeds

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Carrot Slaw with Toasted Cumin Seeds

I think some of the best recipes come out of things you throw together at the last minute, and this is one of them! This fresh, bright crunchy slaw is a great side dish to almost anything and intensely flavored from the toasted cumin seeds. It stores well, as long as you top it with cheese just before serving, the cheese is also optional. I think I first made this to go with tacos, just pick your favorite protein to go along with it. Add it to rice bowls, salads, it packs well in school lunches, and will taste great on a sandwich.

Carrot Slaw

The flavors are versatile! I’ve made this with cider vinegar and lime juice depending on what I have on hand. If you love cumin, using the freshly toasted seeds gives it a stronger flavor. I used our trusty food processor to grate the carrots in no time, but elbow grease and a box grater will also do.

The Best Food Processor

For a smaller batch of slaw, just half the recipe. 4 cups of grated carrots is a lot, but it’s great to have around. Toss everything together and top with crumbled goat cheese or tiny cubes of feta, or just serve as is.

Carrot Slaw with Toasted Cumin Seeds

Carrot Slaw with Toasted Cumin Seeds

4 cups grated carrots
1 tablespoon olive oil
2 tablespoons apple cider vinegar or lime juice (or more to taste)
1 tablespoon cumin seeds
salt to taste
optional: 1/4 cup goat cheese or feta

Toast cumin seeds. Place the cumin seeds in a small skillet and heat over medium heat until fragrant. Remove from skillet and let cool.

Place carrots in a large bowl. Toss carrots with apple cider vinegar or lime juice, cumin, and salt to taste. Top with cheese before serving if desired.

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Posted in: Paleo, Recipes, Slaw, Vegan by Tracy
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