Graziella Baratta Ventura
Rainbow Carrot Slaw
One day while I was cooking, my oldest daughter was awed by the color of a purple carrot and how the inside is yellow. She asked if we could make a rainbow carrot salad because it would be pretty (and she loves carrots). What’s funny is that when I was around her age, I got a kid’s cook book from my school book fair, and the carrot slaw was the first and most favorite recipe I made. I remember the excitement of that kids cookbook to this day, which clearly made an impact on me. My hope is that my recipes too make an impact on my kids, and my readers of course! This tri-color carrot slaw is a celebration of colors, flavors and foodie excitement that’s both nostalgic and new. I hope you enjoy and try it with your kids too!
1 large purple carrot
1 large orange carrot
1 large yellow carrot
1 scallion, sliced lengthwise
1 teaspoon toasted sesame oil
1 tablespoon coconut aminos gingery lime dressing/marinade
1 tablespoon mayonnaise of choice
Optional Topping (but highly recommended):
Sesame Seed and Seaweed Furikake
Using a cheese grater, grate each carrot (medium shred) carefully into a small salad bowl, and set aside. In a small bowl or ramekin, whisk together the dressing ingredients until homogenized. Pour the dressing over the slaw and gently toss. Top with sliced scallions and Furikake seasoning (linked above).
Foodie Tip: This makes an excellent side- dish, but also a perfect entree “salad- topping” to some Romain lettuce or mixed greens and cucumber.