I love carrot slaw, but struggle to find the recipe that matches my taste memory for this refreshing salad / side.
Guests I served this to said it was a keeper. It was really good, but I may still keep trying new recipes I come across. Carrots tend to be wet once shredded. As a "make ahead girl", I grated these the day before and then stored them in the refrigerator in a container lined with several layers of paper towels. That soaked up the liquid it gave off. Even if you are serving this right away, patting the shredded carrots dry with a paper towel is a good idea.
Source America's Test Kitchen. Serves 4.
3 TB frozen orange juice from concentrate, thawed
1 TB lemon juice
2 tsp honey
2 TB vegetable oil
1/2 tsp ground coriander
1 pound carrots, peeled and finely shredded (about 5 cups)
1/3 cup currants or raisins
Using a whisk, combine orange juice concentrate, lemon juice, honey, oil, coriander and 1/4 tsp salt together in large bowl.
Add carrots and currants and toss well to combine.
Adjust seasonings with salt. Serve.
Notes and Tips...
- Orange Juice Concentrate - I don't use this often, so I re-freeze what I don't use in small pre-measured portions for the next time a recipe calls for this ingredient.
- Carrots - obviously, fresher, sweeter carrots will result in the best salad / slaw. ATK points out that carrots that are shredded too thick do not absorb the dressing as well. For grating, I used the small grater on my food processor.
- Make ahead - as mentioned above, I grate the carrots the day before and make the dressing the day before.
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