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Carrot Slaw with Mango Chutney Dressing Recipe

Course: Appetizer, Cold Appetizer, Side Dish, Vegetable
Total Time: Under 30 Minutes
Skill Level: Easy
Cost: Inexpensive
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Carrot Slaw with Mango Chutney Dressing

Photo by: Joseph DeLeo

Mango chutney gives the tart-sweet dressing for this slaw a mysterious complexity. Use your favorite chutney or try Patak’s brand, which is widely available and very tasty.

Although I designed this salad to accompany either the Tomato-Chickpea Curry in Eggplant Shells or the Skillet Grain Medley with Curried Tempeh, it is versatile enough to serve at a picnic or a potluck.

Yield: 4 servings


Mango chutney dressing:

  • 3 tablespoons sweet mango chutney
  • 3 tablespoons freshly squeezed lime juice
  • 2 tablespoons peanut butter
  • 2 to 3 tablespoons water
  • 1 teaspoon salt

Carrot slaw:

  • 1 pound carrots, peeled and shredded (about 4 cups)
  • ½ cup chopped cilantro
  • 1/3 cup thinly sliced scallion greens
  • Additional lime juice, if needed
  • Additional salt, if needed
  • ¼ cup chopped roasted, salted peanuts, for garnish (optional)


1. In a blender, puree the dressing ingredients, using 2 tablespoons of water, until very smooth. Blend in additional water if the dressing is too thick to coat the carrots.

2. In a large bowl, toss the carrots, cilantro, and scallions with the dressing. Add more lime juice and salt, if needed. Garnish with peanuts, if you wish.

© 2001 Lorna Sass

Nutrients per serving (% daily value)

Optional garnish is not included.

140kcal (7%)
52mg (5%)
13mg (22%)
930mcg RAE (31%)
0mg (0%)
703mg (29%)
1g (3%)
4g (7%)
1mg (4%)

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