On Saturday, I bought a 10-pound bag of organic carrots at Costco for less than 5 bucks. What can I say? The price was great. That sure is a lot of carrots though.
If you follow me on Facebook, you’ve seen some of the different carrot dishes I’ve
inflicted served to the family. Papa insists on eating them “undefiled” (i.e., uncooked) but the kids have at least tried each one of them. I bet Papa will eat carrot cake, though…
Jicama-Carrot Slaw holds up great in the fridge and is perfect to take to a potluck or picnic because it won’t spoil in the heat. (4th of July, anybody?) The dressing gives it a little bit of zing, but it’s not too spicy for the kiddos.
4 cups of carrots, julienned (I used 7 carrots)
1 small jicama, julienned
1 small red onion, julienned
1/2 cup chopped cilantro
1/3 cup olive oil
6 Tablespoons unseasoned rice vinegar
3 Tablespoons lime, lemon, or orange juice (whatever you have on hand will work!)
1 teaspoon salt
1 teaspoon sugar
Combine all ingredients and let sit for at least 15 minutes to meld flavors.
If you don’t have a mandoline slicer, I highly recommend the Borner V-Slicer. It took me just a couple of minutes to julienne all the veggies–and look how nice and even they are.
Wouldn’t this look great as a layered salad served in individual mason jars? The colors are so vibrant.
We still have about 6 pounds of carrots to eat…can you share some recipes? And follow along on Facebook as we plow through the rest of the bag!
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