In this sweet-and-tangy slaw—a good stand-in for classic coleslaw—raw carrots develop flavor in a lemony dressing, and delicate Marcona almonds add a salty crunch. If you can’t find Marconas, which are imported from Spain, feel free to use regular sliced almonds instead.
Carrot Slaw with Lemon-Honey Dressing
2 Tbs. extra-virgin olive oil
2 Tbs. sherry vinegar
2 tsp. fresh lemon juice
1 1/2 tsp. honey
1/4 tsp. sea salt
1 1/2 lb. (750 g) carrots, peeled and grated
1⁄2 cup (3 oz./90 g) golden raisins
1⁄4 cup (1 oz./30 g) Marcona almonds,
1 Tbs. chopped fresh flat-leaf parsley
In a large salad bowl, whisk together the olive oil, vinegar, lemon juice, honey and salt.
Add the carrots, raisins, almonds and parsley to bowl and stir to mix and coat well. Serve right away, or cover and refrigerate for up to 1 day. Bring to room temperature before serving. Serves 4.
Find more great recipes for nourishing fare you can prepare in a flash in our book Healthy in a Hurry, by Karen Ansel, MS, RD, and Charity Ferreira