| Carrot Slaw with Mango Chutney Dressing
post-template-default,single,single-post,postid-15786,single-format-standard,ajax_fade,page_not_loaded,,side_area_uncovered_from_content,columns-4,qode-theme-ver-7.5,wpb-js-composer js-comp-ver-4.5.3,vc_responsive

Carrot Slaw with Mango Chutney Dressing


11 Aug Carrot Slaw with Mango Chutney Dressing


Mango Chutney Dressing

4 tablespoons sweet mango chutney (if chutney is not raw)or
1 ripe mango
2 tablespoons orange peels
1 teaspoon fresh ginger, chopped linely
4 tablespoons freshly squeezed lime juice
2 tablespoons tahini
2 tablespoons coconut milk
1 teaspoon kelp

Carrot Slaw

4 cups carrots, peeled and shredded
½ cup chopped cilantro
1/3 cup thinly sliced scallion greens
1/4 cup roasted, salted sesame seeds
1/4 cup alfafa sprout
1 tablespoon balsamic syrup


– In blender, purée the dressing ingredients, until very smooth. Add more water if needed.
– In large bowl, toss the carrots, cilantro, and scallions with the dressing. Add more lime juice, if needed. Drizzel balsamic syrup. Garnish with sesame seeds and alfafa sprout.
– Serve surrounding with endive leaves.