Carrot Spicy Slaw
Mahalo Chicos,
It’s winter time in Uruguay, but that does not mean my household has to be stuck eating squash soup and no spring and summer eats. So this side dish is a wonderful addition to entrees such as sammies and vegetarian lasagna or what ever you can come up with.
Serves: 2
Prep Time: Less than 10 minutes
Cook time: NONE
What you’ll need:
1. A basic Vegetable cutter
2. 2 Medium Carrots
3. 1 Granny Smith Apple
4. 1/2 c Golden Sultans
5. Some Extra Virgin Olive Oil
6. Some Dried Chili Flakes
7. Freshly ground sea salt and black pepper corns
8. 1/2 c salted sun flower seeds
9. 1 c Olive oil mayo or any mayo of your choice
10. Dashes of balsamic vinegar
What to do:
1. Grate the two carrots and set aside.
2. Grate the apple and set aside in a separate dish, dash a bit of lemon or any citrus to prevent it from browning.
3. Take a reasonable sized bowl and mix the mayo, olive oil, dashes of balsamic, chili flakes and mix well until the dressing becomes a rich brown.
4. Place the grated apple and carrots in the salad or mixing bowl. Add a few dashes of olive oil and grated salt and pepper.
5. Add the sun flower seeds and golden sultans on top, do not mix until you are ready to serve. Place in the fridge covered with film along with the dressing-in same mixing bowl- also covered in film.
6. Once ready to serve take the dressing and pour generously on-top of the salad, then mix well and serve right away.
Enjoy!
Chausito,
Odeliza Jacoba
Odelza