Carrot Slaw with Dates
This crunchy veggie also contains fiber, K1, potassium and antioxidants. The latter can fight off “free radicals” and help your body protect itself against dangerous chemicals taken into the body (LINK, very healthy). Don’t toss the green tops! They are just as healthy as the root veggie itself. Multiple sites give ideas such as chimichurri, pesto, salad greens, parsley substitute, etc. Just wash them very well as you would other greens; they are generally grown in sandy soil. Or, toss in your compost pile if that’s more your speed.
Sadly, carrots have been deemed “unhealthy” by some due to the rise of the keto diet. I’m not a doctor, nor do I play one on TV, so I’m not going to tell you not to eat them or to eat them, but allow you to look at your own health and determine your opinions.
I do not serve a heavy dressing on this Carrot Slaw. I want the fresh, crunchy, slightly sweet vegetable to shine. The light, citrusy dressing pairs so well here. I did add a touch of a white balsamic vinegar in the dressing. You may omit it entirely if you would prefer. I used Cranberry-Pear White Balsamic Vinegar from Abingdon Olive Oil Company, out of Abingdon, Virginia. We love their oils and vinegars. It’s a really fun shop if you’re ever in the area and enjoy products such as these. Free taste testing and beautiful artisan pottery from local artists are available.
As the NIKE commercials (of my generation) created the slogan over two decades ago, “Just Do It.”
Enjoy!
Carrot Slaw with Dates
Ingredients
- 2 1/2 pounds carrots, peeled and shredded
- 3/4 cup walnuts, chopped and toasted
- 1 cup dates, chopped (or golden raisins)
- 1 tablespoon Italian parsley, chopped
Citrus Dressing:
- 1/4 cup plus 1 tablespoon fresh orange juice, see Notes
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon fresh lime juice
- 1/2 teaspoon fresh ginger, zested and packed
- 1 teaspoon white balsamic vinegar, (not white wine vinegar), optional, see Notes
- 2 - 3 tablespoons honey, or agave syrup, to taste
- 2 tablespoons olive oil, or other neutral oil (avocado, etc.)
- small pinch of sea salt, or to taste
Instructions
- In a 1 or 2-cup measuring cup, combine the dressing ingredients thoroughly with a whisk. Taste for seasoning and adjust as desired. Set aside.
- Toss the carrots, walnuts, and dates together in a medium bowl, separating the sticky dates.
- Drizzle the dressing over the carrots and toss to coat everything thoroughly.
- Taste for seasoning and adjust if needed.
- Serve immediately, or wrap tightly and refrigerate for up to 2 days, for best results. Stir again before serving.
0 Comments