I medium bunch carrots, peeled and sliced to ribbons using vegetable peeler
1 large head cauliflower or cauliflower/broccoli mix, cored and florets chopped small
3 scallions, finely chopped
1/2 c cilantro leaves, chopped
1 jalapeno or serrano chile (or to taste), seeds and membranes removed, minced
1/4 c lemon or lime juice
2 tsp. lemon/lime zest
1T honey
2T olive oil
1T fresh oregano leaves, minced
2 tsp. salt
1 tsp. pepper
1/2 c toasted, salted pepitas
Instructions
In medium bowl, combine cauliflower/broccoli, carrots, scallions, and cilantro.
In small container with tight fitting lid, combine lemon/lime juice, olive oil, minced jalapeno, honey, oregano, salt and pepper. Shake vigorously to combine and form vinaigrette for salad.
Pour vinaigrette over salad and toss well to evenly distribute. Sprinkle with toasted pepitas.
Serving
Suggestions
Can be served room temperature or chilled.
Originally Submitted
2/1/2014
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