Carrot Slaw with Mango Chutney Dressing

Recipe by: Lorna Sass | from The New Vegan Cookbook

Cookstr

Course: Appetizer, Cold Appetizer, Side Dish, Vegetable

Total Time: Under 30 Minutes

Skill Level: Easy

Cost: Inexpensive

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

INGREDIENTS

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)

Directions

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.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Optional garnish is not included.

Calories 140kcal (7%)

Calcium 52mg (5%)

Vitamin C 13mg (22%)

Vitamin A 930mcg RAE (31%)

Potassium 470mg

Magnesium 30mg

Protein 3g

Sugar 14g

Fiber 4g