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Spicy Carrot, Zucchini Slaw – Variation

Here is a revamp of a recipe from 2007, I reworked the ingredients and lighten up the dressing - I have over looked zucchinis in the past since i found them uninteresting but I do have to say - I have a new outlook on them - Enjoy



1 pound of fresh carrots – grated

3 large zucchini – grated, about a pound

1/3 of cup of rough chopped cilantro

4 sprigs of fresh mint, chopped and stems removed

1 cup, chopped then crushed apples, see below

1/2 cup dries cranberries


3 limes, juiced and zested

1/3 cup of raw honey

3 cloves of garlic, minced then crsuhed

2 Thai Chilis, minced then crushed

3 table spoons of rice wine vinegar

1 teaspoon corander seeds

1 teaspoon of hot pepper sesame oil

Salt and pepper to taste


Chopped fresh cilantro

¼ cup of unsalted peanuts


In a mortar place the corander seeds and crsuh with the pestle, followed by the chilis and the garlic. Transfer mixture to a bowl and add the balance of the sauce ingredients, whisk and set aside. It needs to stand for about 15 to 20 minutes.

Place the diced apples into a ziplock bag, squeeze the air out and then gentle smash the apples with a meat tenderizing mallet (using the smooth side). The pour into a severing bowl followed by the cranberries, toss, then add the balance of the slaw ingredients, toss.

Add the sauce to the carrots/zucchini mixture in the serving bowl and toss. Cover and chill for at least 1/2 hour prior to serving.

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