by Stephanie Halamek
Category: Anytime nourishment
March is typically the toughest time of year for fresh produce- we’re nearing the end of winter vegetable season, but haven’t quite gotten to the first harvests of spring. I often find myself bored and tired of a lot of the soft, warm foods that I’ve been eating for the past few months. Don’t get me wrong- I love roasted sweet potatoes and winter squash (and those complex carbs are great for fueling long base miles), but I always find myself craving something bright and crunchy to wake myself up out of the winter stupor. This carrot slaw is really flexible- swap lemon for lime if you prefer, add some chili flakes, maybe incorporate chopped peanuts or dried coconut if that sounds good to you. I like it as a hearty salad on it’s own, with some tofu, or eat it with rice and a protein after a long ride.
Time: 25 minutes Yield: 4 side servings or 2 main servings
- 6-8 carrots (1.5-2 per serving)
- 2 limes
- 1 2-inch piece of ginger, peeled and minced or grated
- 3 medium cloves garlic, minced
- 4 tbsp neutral oil (like vegetable oil)
- 3 tbsp seasoned rice wine vinegar
- 3 tbsp fish sauce, or salt to taste if vegan
Step 1: Wash carrots, trim the tops, and julienne (cut into long thin strips). I do this by slicing the carrots thinly on a bias, stacking a few slices, and then slicing into strips. You could also shred them on the thickest hole of a box grater.
Step 2: Add the julienned carrots to a large salad bowl, and squeeze in the juice of two limes. Sprinkle with a generous pinch of salt, then massage gently to soften the carrots a bit and start to season them.
Step 3: Peel and mince the garlic and ginger, and add them to the bowl, along with the oil, rice wine vinegar and fish sauce (or 2-3 tsp salt if making vegan).
Step 4: Toss to mix all the ingredients together well, then taste and adjust seasoning to your liking. You can eat this immediately, but the longer you let it sit, the more flavor will be absorbed by the carrots. It will stay crunchy for several days in the fridge, so make a big batch and enjoy throughout the week.