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I created this from the clean pantry and fridge challenge that I put myself on for the new year. I had this ginormous bag of baby carrots that were taking up way too much room in my vegetable drawer.
I used them in my first attempt at this recipe, but the fresh grated carrots had way more water in them than I wanted. I could have drained them but decided to redo the recipe with matchstick carrots, to get a drier carrot.
My fiancée is from Venezuela and she said this reminded her of a slaw that her mother used to make when she was young. After that comment it had to be a keeper.
I almost always have these simple ingredients in my pantry and fridge. It is simple to put together and makes a great side dish with seafood, but my fiancée loves it as a snack. Easy to Put Together
Super Easy to Make
Start with a 1/2 cup of Mayonnaise in a large mixing bowl. If you are trying to eat healthier, greek yoghourt would be an excellent substitute.
Using a zester, zest a lime and add it to the bowl. I use a zester every day it is one of the most useful things that I have in the drawer. The good part is that it doesn’t take up that much space.
Squeeze the juice of half the lime with a citrus squeezer into the bowl as well. Add in a tablespoon of honey. Add in 1 teaspoon kosher salt. Mix it well and give it a taste, if it’s too tart for your taste add more honey. Keep in mind though the carrots are sweet and we will be adding raisins that are sweet also.
Chop 1/4 cup of cilantro. I gave it a rough chop, because I wanted to be able to see the cilantro in the salad and give it some color. Add the bag of matchstick carrots and 1 cup of raisins mix well to coat the carrots. Cover place into the refrigerator for at least an hour. This will let the flavors marry together.
This pairs well with seafood. I used it as a side for pan seared sea scallops with cilantro lime avocado sauce. It is super light and refreshing with a hint of tang and a little sweet. My Fiancée was eating it like a snack. I hope that you enjoy.