When I came across a bag of organic, multi-colored carrots, I knew I wanted to try them in a few recipes. (Hint, you might see more recipes later!) They came in orange, yellow, even purple! Early carrots were all purple or yellow, but orange carrots are now the most widely cultivated by far. The purple carrots have a yellow/orange core and are such a pretty pop of color no matter what I put them in. A carrot slaw seemed like an interesting idea, and I also had some jicama that needed using. Root vegetables are some of my favorite foods, although I usually think of them as a winter, warm sort of food (think sweet potatoes, yams, potatoes) so I love putting them together for a cool summer dish.
Carrot Slaw with Jicama, Raisins, and Pineapple
1 cup Shredded/grated jicama
1 cup Shredded/grated carrots (any color will work)
1/2 cup Raisins
1/2 cup Pineapple, crushed or small chunks
1/3 cup Vegenaise
1 Tbs Lemon juice
1/8-1/4 tsp salt to taste
1 Tbs agave nectar
Toss together raisins, pineapple, shredded jicama and shredded carrots in a bowl.
In a separate small dish, mix the Vegenaise, salt, and agave nectar. Add to the carrot mixture.
Serve immediately or refrigerate until serving.
This delicious carrot slaw really went well with my vegan cutlets but feel free to experiment with other main dishes! I think this turned out to be a really cool and refreshing side, especially with the addition of the jicama which I’ve never seen in a carrot salad like this before.
Here’s a printable version of the recipe:
- 1 cup Shredded/grated jicama
- 1 cup Shredded/grated carrots (any color will work)
- ½ cup Raisins
- ½ cup Pineapple, crushed or small chunks
- ⅓ cup Vegenaise
- 1 Tbs Lemon juice
- ⅛-1/4 tsp salt to taste
- 1 Tbs agave nectar
- Toss together raisins, pineapple, shredded jicama and shredded carrots in a bowl.
- In a separate small dish, mix the Vegenaise, salt, and agave nectar. Add to the carrot mixture.
- Serve immediately or refrigerate until serving.
What’s your favorite slaw-type recipe?