In between all the sanitizing, mask-sewing, job-hunting and budget-crunching of our new normal, it’s easy to forget that it’s starting to be a glorious Colorado spring out there. This throw-together recipe will remind you. Eat it outdoors if you can.
Tangy Carrot Slaw
Yes, you can even use those semi-frozen carrots that you just found in the back of the refrigerator crisper. Just give them a good once-over, cut out any blemishes and then scrub, don’t peel (most of the vitamins are just under the skin). All measurements in this recipe are “more or less,” and you can substitute ingredients at will, tasting as you go. If the dried fruit you are using is a bit shriveled and old, soak it in the vinegar for an hour first. Serves 4 to 6
- 3 cups grated carrots
- 2/3 cup plain, unsweetened Greek yogurt
- 3 tablespoons apple cider, sherry, or red wine vinegar
- ½ cup raisins, currants, craisins or dates
- ½ cup coarsely chopped pecans or walnuts.
- 1 teaspoon cinnamon
- 2 tablespoons maple syrup or honey
Combine the first six ingredients and mix well. Taste; add maple syrup or honey to taste. Chill.
Make it yours:
- Try a savory version with Asian or Middle Eastern spices and turmeric.
- Try snipped dried apricots and cashews instead of raisins and pecans.
- Boost the vitamins with shredded broccoli or parsnips.
- Mix in some cooked quinoa or chia seeds to boost the protein.
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