This light, refreshing carrot slaw makes a great alternative to the typical cabbage coleslaw.
- 1 small bunch carrots, shredded
- 1 tablespoon fresh lemon juice
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground white pepper
- Thoroughly combine all of the ingredients, and place the slaw in the refrigerator for at least ½ hour to let the flavors blend. You can also make this slaw the night before.
— Karolina Tracz, Nash’s Organic Produce, Sequim, Washington
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