Spicy Carrot Slaw with Garlic, Cilantro and Tangy Rice Vinegar
This vibrant, crunchy carrot slaw delivers a perfect balance of heat, tang, and freshness that's ideal for spring gatherings. Tossed with fresh cilantro, garlic, and a zesty rice vinegar dressing, it makes a refreshing dairy-free side dish.
Ingredients
- 450g carrots, peeled and julienned or grated
- 3 spring onions, thinly sliced
- 30g fresh cilantro, roughly chopped
- 3 cloves garlic, minced
- 3 tablespoons rice vinegar
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon sriracha sauce
- 1/2 teaspoon red chilli flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons toasted sesame seeds
Instructions
Place the julienned or grated carrots in a large mixing bowl along with the sliced spring onions and chopped cilantro.
In a small bowl, whisk together the minced garlic, rice vinegar, vegetable oil, sesame oil, honey, sriracha sauce, red chilli flakes, salt, and black pepper until well combined.
Pour the dressing over the carrot mixture and toss thoroughly to ensure all ingredients are evenly coated.
Cover and refrigerate for at least 10 minutes to allow the flavours to meld together.
Just before serving, toss the slaw once more and sprinkle with toasted sesame seeds.
Serve chilled as a refreshing side dish alongside grilled proteins or as a topping for tacos and sandwiches.
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