Servings:
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about
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Prep Time: |
15 minutes |
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Using packaged julienne-cut or shredded carrots, this slaw is a snap to make. It's a crisp, colorful, and healthful side dish for barbecued ribs or brisket, and the flavor improves with time. Try leftovers on a sandwich, mixed with greens, or plain, as a snack.
1. To prepare dressing, whisk together orange juice, vinegar, oil, salt, cumin, and pepper in a small bowl.
2. In a large bowl, combine carrots, raisins, scallions, and parsley. Add dressing; toss well. (Slaw can be made up to two days ahead and refrigerated.) Let sit at room temperature, tossing occasionally, for 30 minutes before serving.
Source: Hannaford Fresh Magazine, July/Aug 2008
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1/3 cup |
Orange juice |
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2 Tbs |
Red wine vinegar |
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2 Tbs |
Canola oil |
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3/4 tsp |
Kosher salt |
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1/4 tsp |
Cumin, ground |
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1/4 tsp |
Black pepper, ground |
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3/4 cup |
Raisins, golden, seedless |
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2 ea |
Scallions, chopped |
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1/3 cup |
Chopped fresh parsley |
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20 oz |
Fresh carrots julienne cut |
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