Wednesday, August 26, 2009

Recipe: Asian Carrot Slaw

3/4 pound carrots, peeled and shaved with a vegetable peeler
4 scallions, thinly sliced
2 tablespoons rice vinegar
1 tablespoon vegetable oil
1 tablespoon sesame seends, toasted if desired
1/2 tablespoon lime zest, plus 1 tablespoon fresh lime juice
coarse salt and ground pepper

In a bowl, combine carrots, scallions, vinegar, oil, sesame seeds, and lime zest and juice.

Season with salt and pepper, and toss to coat.

Makes 4 servings.

Martha Stewart Everyday Food magazine March 2009
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