Wednesday, June 27, 2018

Carrot Slaw

Carrot Slaw

Mustard adds tang to this French-style dish

Coleslaw doesn’t require cabbage (really). You can use almost any shredded vegetable to make slaw. In France, carrots are a popular choice.

And what a terrific choice it is! The bright color and vibrant flavor of carrot slaw will liven up any picnic or cookout. Plus, you can make this dish several hours ahead of time.

Tasty, make-ahead dishes are gold. In this case, 14-carrot gold.



Carrot Slaw

Recipe: Carrot Slaw

Carrot slaw reportedly is so popular in France that most supermarkets offer it prepackaged. Next time we visit France, we’ll have to check out their version.

This recipe takes about 15 minutes to prepare. You can serve it immediately, but it’s better if refrigerated for at least an hour (overnight is fine, too).

This recipe yields about 8 largish servings. Leftovers keep well for a few days if refrigerated in an airtight container.

Ingredients
  • 1 to 1½ pounds carrots (exact quantity not critical)
  • 1 bunch of scallions
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard (or to taste)
  • 1 teaspoon celery seed
  • salt to taste (a few pinches of kosher salt for us; see Notes)
  • freshly ground black pepper to taste (maybe half a dozen grinds)
Procedure
  1. Peel the carrots and trim their ends. Use a box grater or food processor to grate the carrots, then place them in a medium-size bowl.
  2. Wash and dry the scallions. Cut off their root ends. Slice the scallions thinly, then add most of the slices to the carrots (we reserve a small amount for garnish). Mix the carrots and scallion slices together.
  3. Mix the dressing in a small jar with a lid: Add the olive oil, vinegar, mustard, celery seed, salt, and black pepper to the jar. Cover the jar and shake vigorously until the dressing is well mixed. Add the dressing to the carrots and scallions, then mix thoroughly.
  4. Refrigerate the slaw in an airtight container for at least an hour before serving (to let the flavors mingle together). You can make the slaw up to a day ahead of time.
  5. When ready to serve, add a garnish of sliced scallions, if you wish. Enjoy.
Carrot Slaw

Notes
  • You can substitute lemon juice or cider vinegar for wine vinegar if you prefer.
  • Don’t like olive oil? Substitute any vegetable oil you like.
  • You can substitute chives or shallots for scallions.
  • Like chopped parsley? Feel free to add some to this slaw for extra color and flavor.
  • We’ve seen recipes that add a teaspoon or so of honey and/or the zest of 1 orange. We haven’t tried this, but it sounds interesting.
  • We’ve also seen recipes that add raisins (maybe half a cup). Again, an interesting idea.
  • Don’t like celery seeds? Just skip them.
  • We use kosher salt in cooking. It’s less salty by volume than table salt because the crystals are larger (so they don’t pack a measure as tightly). If using regular table salt, start with about half as much as we suggest.
  • But, as always, season to your taste, not ours.
Carrot Slaw

Carrot and Stick

“Fun take on slaw,” said Mrs. Kitchen Riffs. “Bunnies everywhere will be making this.”

“Yup, they’ll hop to it,” I said. “But wonder how they’ll react to the tangy mustard dressing?”

“Their cotton tails will fluff up, no doubt,” said Mrs K R.

“The wine vinegar may cause nose twitch,” I said.

“Serves them right for the damage they’ve done to our garden this year,” said Mrs K R.

“Are you in Mr. McGregor mode again?” I asked.

“Indeed,” said Mrs K R. “I get hopping mad every time I see the bun-ihilation!”

Of course, the rabbits don’t carrot all.

You may also enjoy reading about:
Collard Greens and Radish Slaw
Moroccan Carrot Salad
Pineapple, Coconut, and Carrot Salad
Shaved Fennel Salad
Summer Green-Bean Salad
French-Style Braised Lettuce and Peas
Or check out the index for more

84 comments:

Angie Schneider said...

We eat lots of carrot salads and I always look for new recipes to try. Your slaw looks very refreshing and good. Thanks for sharing, John.

Kitchen Riffs said...

Hi Angie, it's a fun twist on the usual coleslaw. :-) Thanks for the comment.

Gerlinde de Broekert said...

My husband is a very picky salad eater but he will eat carrot salad made with lemon juice and raisins. I will try your version and see if he likes it. Thanks for sharing.

Kitchen Riffs said...

Hi Gerlinde, this is a fun dish -- familiar, yet different. :-) Thanks for the comment.

Anne in the kitchen said...

I have never thought to do this but it sounds fantastic.

Evelyne CulturEatz said...

Oh what a fun slaw. i have done it with other veggies than cabbage but never would have thought of carrots. Very cool slaw that I will try.

Anne@ASaladForAllSeasons said...

What a perfect, simple slaw, John! I love carrots so much. And the tangy mustard dressing sounds heavenly! :)

Kelsie | the itsy-bitsy kitchen said...

Hahaha! I love salads so good they're 14-carrot gold :). This sounds delish!

Kitchen Riffs said...

Hi Anne, it's really good! :-) Thanks for the comment.

Kitchen Riffs said...

Hi Evelyne, we like cabbage-based slaw, but it's so much fun to play with other veggies. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Anne, mustard really adds a ton of flavor, doesn't it? Thanks for the comment.

Kitchen Riffs said...

Hi Kelsie, and you can make it with 14 carrots, too. :-) Thanks for the comment.

Mae Travels said...

Yes, it's popular in France -- at least in my experience. Small neighborhood restaurants used to offer it as a first course, or it would be on a crudités plate with grated celery root, a few tomato slices, and other raw vegetables. Nice recipe!

best... mae at maefood.blogspot.com

Kitchen Riffs said...

Hi Mae, like the idea of this on a crudités plate! :-) Thanks for the comment.

Denise Browning said...

What a refreshing twist to a classic. Love it!

Kitchen Riffs said...

Hi Denise, isn't this fun? And good! :-) Thanks for the comment.

HWC Magazine said...

Super delicious and so easy! We love the fact that there is no mayo in sight or any dairy products. Quick and easy side dish to make ahead. We are all about that. Take care

Kitchen Riffs said...

Hi Bobbi, we LOVE easy! Not to mention delicious. :-) Thanks for the comment.

Lea Ann (Cooking On The Ranch) said...

What a great little Summer Salad. And especially with that vinegar and mustard.

Kitchen Riffs said...

Hi Lea Ann, the vinegar and mustard add some nice tang. :-) Thanks for the comment.

Dahn Boquist said...

This looks great, I planted some multicolored carrots this year and I can't wait until they are ready to harvest. they are a little too small still but just a few more days :)

Kitchen Riffs said...

Hi Dahn, this would be fun with multicolored carrots! :-) Thanks for the comment.

Susan said...

Thanks for this recipe! I'd forgotten how much I saw it when we lived in Europe. I never thought of scallions....always used raisins myself, but I like this version, too. Well, I better hop on outta here....

Kitchen Riffs said...

Hi Susan, there must be dozens of versions of this basic recipe. And we're hoppin' to try them all. :-) Thanks for the comment.

Ashley @ Wishes and Dishes said...

I've never heard of carrot slaw before! Love the color and seems like the perfect summer side!

Kitchen Riffs said...

Hi Ashley, it's a fun dish, and isn't the color great? Thanks for the comment.

Tricia Buice said...

I love carrots as much as cabbage so this is a must try. So pretty too - thanks for sharing.

Liz Berg said...

Last time I made a carrot slaw it was for French Fridays with Dorie. I'll have to check out that recipe again, but I think it had raisins so Bill gave it the cold shoulder. I bet he'd love this one!

Kitchen Riffs said...

Hi Tricia, bet you'll like this. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Liz, you see raisins in this dish a lot. We kinda like scallions, though. Loads of different ways to make this! Thanks for the comment.

mjskit said...

I've always been a huge fan of carrot and raisin salad, but have never tried another carrot salad/slaw without the raisins. Because the raisins can be a little too sweet for some dishes, this is a great option. Lots and flavor and easy! Thanks John.

Kitchen Riffs said...

Hi MJ, raisins can definitely be on the sweet side -- which a lot of people like, of course. And they do pair well with carrots, don't they? Thanks for the comment.

All That I'm Eating said...

I have loads of carrots at home that would be perfect for this, I love mustard too so this would be delicious.

Frank Fariello said...

Nice! I've always thought that carrots were an under-appreciated vegetable. Their sweetness is a perfect foil for a tangy sauce.

Amy (Savory Moments) said...

This carrot slaw looks like a refreshing summer side dish!

Kitchen Riffs said...

Hi Caroline, you'll love this! Really. Good. Stuff. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Frank, carrots don't get that much respect, do they? They're so good in this! Thanks for the comment.

Kitchen Riffs said...

Hi Amy, it's a great dish -- we love it with BBQ. :-) Thanks for the comment.

Jean | DelightfulRepast.com said...

I remember encountering a lot of carrot and raisin salads during my childhood--was not a fan! But this is altogether different and will be going on the menu soon!

mimi rippee said...

Beautiful! And that's really true. If you get a plate of crudites, there's always some carrot salad. Never really thought about it!

Kitchen Riffs said...

Hi Jean, this is such a nice side to grilled meat and fish. Really good flavor. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Mimi, this carrot slaw should be on every plate! :-) Thanks for the comment.

Deb|EastofEdenCooking said...

I found the most beautiful carrots at the farm stand. They would be perfect for this fabulous salad.

Pam said...

I think it looks and sounds delicious.

Kitchen Riffs said...

Hi Deb, sounds like part of tonight's dinner is planned! :-) Thanks for the comment.

Kitchen Riffs said...

Hi Pam, it is, it is. :-) Thanks for the comment.

~ Nee ~ said...

Hi John , carrot slaw with scallions / mustard , what a surprise when I serve it the 4th of July ,looks delicious , I better make a ton , family loves carrots .
Hello to Mrs. KR

Kitchen Riffs said...

Hi Nee, your family will gobble this up! :-) Thanks for the comment.

Jeff said...

Carrot slaw sounds really refreshing!

Kitchen Riffs said...

Hi Jeff, it is. :-) Thanks for the comment.

Fran Flint said...

I normally don't care for coleslaw but Carrot Slaw sounds good! And bring on those raisins to the recipe!

Kitchen Riffs said...

Hi Fran, carrots make wonderful slaw. :-) Thanks for the comment.

Simone said...

I love using all sorts of vegetables in my "coleslaw" Celeriac, carrots and of course cabbage. Either red or white. I do always add raisins to it. Just love the flavor combination!

Kitchen Riffs said...

Hi Simone. celeriac coleslaw sounds like a winner! Havnen't tried that -- but I love celeriac, so I will. With raisins, of course. :-) Thanks for the comment.

Pam said...

It looks like a delicious slaw! Easy and good for grilling season. Thanks for the recipe, John! It's a keeper!

Kitchen Riffs said...

Hi Pam, this IS a keeper. :-) Thanks for the comment.

GiGi Eats said...

I've never REALLY been a carrot person but the other night I was crunchy on a whole host of them! My taste preferences have totally changed recently, it's friggin' nuts!

Kitchen Riffs said...

Hi GiGi, bet your taste preferences have changed big time! Be interesting to see what you cook for the next few months. :-) Thanks for the comment.

Robyn said...

To me, the perfect form of cooking is to elevate our natural plant based food without drowning it in unneeded additives. This is just perfect, John, and the flavor sounds lip-smacking!

Kitchen Riffs said...

Hi Robyn, this is a simple dish, but SO GOOD! :-) Thanks for the comment.

Food Gal said...

I like how your version looks light and bright. Too many carrot salads get drowned in mayo or sour cream.

Kitchen Riffs said...

Hi Carolyn, we like creamy slaws, but find a vinaigrette style much tastier. Seems a bit lighter in hot weather, too. Thanks for the comment.

Eva Taylor said...

Great salad, such a vibrant colour. My favourite is remoulade made with celeriac. But a carrot slaw is awesome too.
Eva http://kitcheninspirations.wordpress.com/

Kitchen Riffs said...

Hi Eva, remoulade is terrific! We make that sometimes (and featured in on the blog several years ago). But the color of this is hard to beat, isn't it? :-) Thanks for the comment.

valentina maria kenney wein said...

This sounds super tasty -- especially the dressing! Love that carrots are a common choice for slaw in France. Who knew? I will give this a go. And I love the cute little conversation about the bunnies! :-)

Kitchen Riffs said...

Hi Valentina, this really IS super tasty! :-) Thanks for the comment.

Abbe@This is How I Cook said...

What a great change from cabbage! Manservant just bought a rabbit repellent powder that is supposed to keep them away from things. The MAN at the store said it works!I will let you know. However a pellet gun works...I hate to say!

Kitchen Riffs said...

Hi Abbe, we have a TON of rabbits this year. Whole neighborhood has them. We've tried repellent, but it was a liquid -- hope the powder works better. Do let me know! :-) Thanks for the comment.

Raymund said...

What a nice and easy side dish

sherry said...

not so fond of dijon mustard but i do like grain mustard (I make my own..) which would add a nice tang to this. carrots and sultanas remind me of childhood when our mum would make us sandwiches with this as the filling. ah the good old days cheers sherry

Kitchen Riffs said...

Hi Raymund, isn't it nice? And tasty! :-) Thanks for the comment.

Kitchen Riffs said...

Hi Sherry, bet your own mustard would be great in this! Thanks for the comment.

Laura Dembowski said...

I can say with a great deal of certainty your homemade slaw is much better than anything prepackaged ... even in France.

Kitchen Riffs said...

Hi Laura, homemade is always better! :-) Thanks for the comment.

Karen (Back Road Journal) said...

A nice change from cabbage and adds so much color to the plate.

Kitchen Riffs said...

Hi Karen, isn't that color wonderful? Flavor is, too. :-) Thanks for the comment.

Dawn Yucuis said...

I like the thought of carrot slaw, sound fantastic.

Kitchen Riffs said...

Hi Dawn, it's really a fun dish! Very good. :-) Thanks for the comment.

Emma - Bake Then Eat said...

I love a big ol' bowl of slaw like this. So fresh and crunchy, pure heaven.

Kitchen Riffs said...

Hi Emma, heaven is exactly the word for this! :-) Thanks for the comment.

Marcelle said...

Hi John! May I include a couple of links to your recipe posts, including this carrot slaw recipe, in a seasonally themed post I'm putting together?

Kitchen Riffs said...

Hi Marcelle, of course! I'd be honored. :-)

Marcelle said...

Awesome, thank you John!! xoxo

Kitchen Riffs said...

You're very welcome. And thank you! :-)