Monday, November 21, 2011

a carrot slaw recipe for thanksgiving?


courtesy microsoft images
so thanksgiving is in 2 days...and food network has selected carrots as the featured item for fall fest.  this makes me very happy because it means i can tell you about my spicy carrot slaw. a few years ago i realized that i needed to add something fresh and crunchy to the thanksgiving table.  something prepared without butter and cream, without gravy...something healthy.  something with a bit of spice.  now, don't misunderstand.  i love the traditional thanksgiving meal dishes...but how many of us eat that way any other day of the year?  i need something with a bit of spice...and a bit of tang...to help  balance out all the rich food.

the carrot slaw is super quick to make and very easy.  the last thing any of us needs on thursday is another complicated dish.  and, because there is no cooking involved, you don't have to worry about finding room in the oven. feel free to substitute ingredients to suit your taste.  i had a few tomatoes left in the garden this week so i could add them to the slaw.  if tomatoes are out of season when you make this, don't use them.  just double the beet quantity.  i love this salad on t-day...but is is also delicious the next day piled up on top of your leftover turkey sandwiches.  try it on fish tacos.  or use instead of coleslaw as a side dish.  fast, easy, healthy, tasty...what else do you need?

now...a bit of thanksgiving help.  if you are still tinkering with your menu...or have no idea where to start...i published some tips last year in my post  need some last minute thanksgiving ideas?  check it out for a complete thanksgiving meal...recipes included.  i am repeating the menu for my guests this year...except adding my caramel apple pie from last week...and the spicy carrot slaw.

spicy carrot slaw
6 large carrots, shredded
1/2 sweet while onion, peeled and diced
2 medium tomatoes, seeded and diced
1 medium beet, peeled and diced
1 jalapeƱo pepper, seeded and chopped 
2 tbsp chopped italian parsley
2 tbsp seasoned rice vinegar
4 tbsp extra virgin olive oil
sea salt 
freshly cracked pepper

place vegetables in medium sized bowl.  in a small bowl, whisk together the vinegar and oil.  add a pinch each of salt and pepper.  drizzle the vinaigrette over the carrot mixture.  using salad tongs, or 2 forks, mix together until combined.  refrigerate a minimum of 1 hour to allow flavors to meld.  serve cold or at room temperature.

now it is your turn to participate in fall fest. simply leave your carrots tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers:
Virtually Homemade: Roasted Red Onions and Carrots With Pomegranate Gremolata
Haute Apple Pie: Carrot, Apple and Radicchio Slaw
What's Gaby Cooking: Thyme and Honey Roasted Carrots
Glory Foods: Honey-Carrot Bread
Daily*Dishin: Carrot Cake Hawaiian-Style
FN Dish: Quick Carrot Sides for Thanksgiving
Cooking With Elise: Spiced Carrot Marmalade
Dishin and Dishes: Roasted Honey Balsamic Glazed Carrots
Daydreamer Desserts: Carrot Cheesecake
Mooshu Jenne: Apple and Carrot Hearts Salad
The Sensitive Epicure: Maple Bourbon Glazed and Braised Carrots
Daydreamer Desserts: Carrot Martini

happy thanksgiving everyone!
diane

diane padoven
founder/president
napa farmhouse 1885
"live a green life of style™ "

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2 comments:

Daily*Dishin said...

Wow, this looks so good and is a different and unexpected dish to take for a pitch in dinner. This would be a good contribution for Fall Fest Beet Week too!

napa farmhouse 1885 said...

thanks jan! happy thanksgiving