Coleslaw has always grossed me out. I can just picture that creamy, drippy and a bit stinky slaw that remained in the shape of the scoop and was served in school lunchrooms. That is the stuff of nightmares. Until recently, I always assumed that all slaw was like that so if I saw it on the menu, I would immediately look for a substitute. But then I noticed it on the menu at a new restaurant here in Brooklyn and as I read the description it actually sounded *gasp* delicious. I don’t remember the exact concoction, but it definitely wasn’t the usual white creamy stuff, instead it had something like apples, walnuts, cabbage and parmesan
Well, fast forward to last week when I was perusing some blogs and happened upon this recipe for carrot slaw from Food Loves Writing. The pictures looked so lovely and her description just made me want to whip up my first homemade slaw. Confident that I could get past the slaws of nightmares and replace them with happy thoughts, I went for it.
I picked up a few carrots at the market last weekend to have on hand for dinner this week. After peeling them I just tossed them in the food processor and gave them a whirl or two. I realized after I had pressed the button a few times that I forgot to put that special blade in it, so my carrots were little bits instead of pretty little slices. Oh well. Once they were done, just a quick toss of oil and lemon topped off with some fresh parsley and tada. That’s it. Slaw is easy!
But easy isn’t everything, it has to be good too. Luckily the recipe didn’t let me down, in fact it had me going back for more. The carrots flavor is brightened by the addition of lemon juice and olive oil and the parsley adds a nice flavor to round it out. I actually like the tiny bits better than the slices because I find carrots oddly hard to chew and this makes it easier to enjoy. It’s simple, delicious and healthy all of which make me happy.
1 pound medium carrots, peeled
1 Tablespoon freshly squeezed lemon juice
3 Tablespoons extra virgin olive oil
2 tablespoons chopped parsley (or tarragon or a combination)
Salt to taste
Buttery crackers, small biscuits or hot, crusty baguettes, for serving.
Grate carrots into matchstick pieces using a food processor, a mandolin or a sharp knife. Transfer to a bowl.
Whisk lemon juice and oils together, pour over carrots, and toss.
Add parsley and toss. Add salt to taste. Serve with crackers, biscuits or bread.