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Shredded Carrots with Jalapeņo, Lime & Cilantro Recipe

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This recipe for Shredded Carrots with Jalapeņo, Lime & Cilantro, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Friday, May 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 medium carrots (about 1-1/2 pounds)
1/4 cup extra-virgin olive oil
3 tablespoons fresh lime juice
1 medium jalapeņo, cored, seeded, and minced
Kosher salt and freshly ground black pepper
1/2 cup coarsely chopped fresh cilantro
Whole cilantro leaves for garnish (optional)

Directions:
Directions:
Peel and then grate the carrots using either the large holes on a box grater or a food processor fitted with a medium grating attachment. Put the grated carrots in a large bowl.

In a small bowl, whisk the oil and lime juice. Add the jalapeņo and season to taste with salt and pepper.

Add the dressing and chopped cilantro to the carrots and toss. Season to taste with salt and pepper, garnish with the cilantro leaves (if using), and serve.


serving suggestions:
This salad is lovely with pan-seared or grilled salmon drizzled with a lime vinaigrette.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I got this recipe from www.finecooking.com by Joanne Weir

Nutrition Info: Total Calories 120, Fat Calories 80, Protein 1g, Carb 9g, Total Fat 9g, sat. fat 1.5g, mono. fat 7g, poly fat 1g, Chol 0mg, Sodium 200mg, fiber 2g

 

 

 

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