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:

  1. 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.

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

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  2. 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.

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

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

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

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  4. 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.

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

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

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

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

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

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  7. 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

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

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    2. What a refreshing twist to a classic. Love it!

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

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  8. 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

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

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

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

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  10. 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 :)

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

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  11. 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....

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

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

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

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

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

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  14. 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!

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    1. 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.

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  15. 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.

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    1. 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.

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

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

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

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

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  18. This carrot slaw looks like a refreshing summer side dish!

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

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  19. 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!

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

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

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

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

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

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  22. I think it looks and sounds delicious.

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

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  23. 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

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

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  24. Carrot slaw sounds really refreshing!

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

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

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

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  26. 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!

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    1. 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.

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

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

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  28. 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!

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    1. 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.

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  29. 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!

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

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

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    1. 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.

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  31. 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/

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    1. 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.

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  32. 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! :-)

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

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  33. 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!

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    1. 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.

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  34. What a nice and easy side dish

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

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  35. 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

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

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

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

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

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

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  38. I like the thought of carrot slaw, sound fantastic.

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

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

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

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  40. 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?

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

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    2. Awesome, thank you John!! xoxo

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

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