Asian Carrot Slaw

asian_carrot_slaw

I was looking for a way to use my bag┬ápomegranate seeds in the freezer, and thought I would mix it into a salad. Well … the salad ended up the consistency of coleslaw, which I happen to love, so I decided to roll with it. I’m also loving my food processor since I finally figured out how to work the shredding blade. The best thing about this coleslaw, is that it’s like a salad, except much more filing from all the carrot fiber. As long as you don’t mind the crunch from the pomegranate seeds, which I don’t, this salad would be perfect for a picnic or a potluck.

Asian Carrot Slaw
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 cups of shredded carrots
  • ¾ red onion thinly sliced
  • 1 cup of pomegranate seeds (I used frozen)
  • 1 tsp of sea salt (or more to taste)
  • 2 tbsp rice wine vinegar
  • (optional) garnish with sesame seeds
Instructions
  1. Defrost pomegranate seeds and soak up extra juices and/or water.
  2. Shred carrots in the food processor and thinly slice red onions.
  3. Mix in sea salt and rice wine vinegar
  4. Sprinkle with sesame seeds (Optional)
Nutrition Information
Serving size: 2

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: