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Lemony Carrot Slaw

Serves 6
Time 1 hr 10 min
For a refreshing uncooked side dish with a touch of sweetness, try this quick slaw. Chewy currants and flecks of fresh parsley and mint complement the warm spices and cool carrots. Make the slaw a day ahead to let the flavors blend together. For a Moroccan touch, add a splash of rose water.
Ingredients
  • 4 medium carrots, shredded (about 3 cups)
  • Zest and juice of 1 lemon
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • cayenne pepper
  • 1/4 cup dried currants
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh mint
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Method

In a large bowl, stir together carrots, lemon zest and juice, paprika, cumin, cinnamon, cayenne, currants, parsley and mint. 

Cover and refrigerate for at least 1 hour or up to 2 days. Serve chilled or at room temperature.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 4 medium carrots, shredded (about 3 cups)
  • Zest and juice of 1 lemon
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • cayenne pepper
  • 1/4 cup dried currants
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh mint
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.