Simple Gluten Free Kitchen

Carrot Slaw with Tangy Lemon Mustard Dressing

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Another beautiful year is upon us and I wish all my valued readers a very happy and prosperous 2015!  I am kick starting the first recipe of the year with a simple, colorful and nourishing slaw salad, it pretty much makes up for all that party food you consumed over the holidays.

 

 

Unlike western countries, carrots are a cool season crop in India. Even though I now live in Canada and can have carrots all year round but I routinely use them more in winters in about everything from stews to pulaos, stirfrys  to smoothies and even in desserts and baked goods. One of my favorite ways to use them is in grated salads with a simple homemade lemon and mustard dressing.

This carrot slaw is extremely easy to prepare and can be made ahead of time. The key to this slaw is to make sure to squeeze out all the liquid from the veggies, to give crunchy perfection. The hemp and sesame seeds pack a protein punch, to make this salad filling and high in nutrition. Hemp seeds have a distinct nutty flavor and are a pleasant way to attain Omega-3’s in your diet.  I often use it in my smoothies and breakfast cereal.

We love to eat this slaw alongside some grilled fish, chicken, burgers or even  dishes like pad Thai ( I make it every time). It is also a good salad to take to a pot-luck as it’s so pretty and it always attracts a lot of compliments both for flavor and appearance.

Hope you will enjoy!

 

 

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Carrot Slaw with Tangy Lemon Mustard Dressing

Prep Time: 10 minutes

Total Time: 10 minutes

Serving Size: 4 -5 if served as a side

Super easy and nutritious carrot slaw

Ingredients

  • 4 cups shredded/julienned carrot
  • 1 cup julienned purple cabbage
  • 3 tbsp cold pressed hemp oil
  • 3 tbsp lemon juice
  • 1 tbsp mustard
  • 1 tbsp sugar (more or less depending upon the sweetness of carrots)
  • salt and black pepper to taste
  • 1 tbsp white sesame seeds
  • 1.5 tbsp raw shelled hemp seeds
  • 2 tbsp chopped mint

Instructions

  1. Put the shredded/ julienned carrots and cabbage in separate strainers and toss with the salt.
  2. Let it sit for 15 minutes. Press down the vegetables to squeeze excess liquid, then tip into a serving bowl.
  3. Add mint, hemp seeds and sesame.
  4. In a large bowl or a salad dressing shaker, whisk/shake together hemp seed oil, lemon juice, sugar, salt, black pepper and mustard.
  5. Pour dressing and toss it well.Taste and adjust the salt, acidity or sweetness to your personal taste.
  6. Serve immediately.

Notes

Hemp oil is particularly nutritious, although if you don’t have it available then you can substitute for another cold pressed oil, like flax, or olive oil.

https://www.simpleglutenfreekitchen.com/2015/01/carrot-slaw-with-tangy-lemon-mustard-dressing.html

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Reader Interactions

Comments

  1. Wish you a very Happy and prosperous new yr to you too Balvjnder! Beautiful post and the images makes it look mouthwatering. I miss the red carrots that we get in India. Still, it looks gorgeous.

    Reply

  5. That carrot slaw sure looks pretty refreshing ! Carrots are also available here all-year round and I mostly use it for stir-fry and soup . When I make a coleslaw , I smoother it with mayo , your dressing though sounds way better and healthier 😀

    Wishing you and your family a Happy and Prosperous year of the Sheep !

    Reply

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