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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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This carrot slaw recipe came from the French grandmother of one of Bill's friends. It tastes great with fried seafood, as well as barbecue. When Bill pairs it with soft-shell crabs, he also makes another slaw with purple cabbage. The colors on the plate are bright and beautiful. Ingredients:
6 carrots, peeled and shredded |
3 large garlic cloves, minced |
zest and juice of 1 lemon (about 3 teaspoons zest and 3 tablespoons juice) |
1/4 teaspoon salt, plus more to taste |
1/4 teaspoon sugar, plus more to taste |
2 tablespoons extra-virgin olive oil |
Directions:
1. Toss together first 5 ingredients. Let stand 30 minutes. Stir in olive oil. Taste for seasoning, and add more salt or sugar, if desired. Refrigerate in an airtight container up to 1 week.
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