Carrot Slaw with Toasted Pine Nuts and Herbs

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  • Yield: 6 servings
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1 lb. fresh carrots, ends trimmed

1/2-cup orange juice

2 Tbs. extra virgin olive oil

5 cloves roasted garlic, squeezed from skins and finely chopped 

1/2 tsp. hot red pepper flakes

2 Tbs. pine nuts

1/2-cup finely chopped fresh mint

1 teaspoon sea salt or other coarse salt


  1. Use grating disc of a food processor or a hand grater to shred carrots. Place them in a medium bowl. Stir in orange juice, olive oil, garlic and pepper flakes. Heat a small, dry skillet on medium and add pine nuts. Cook, shaking pan constantly, until they are fragrant and lightly browned - about 5 minutes. Add toasted nuts to carrots and toss. Add herbs, toss and season to taste with coarse salt. Serve immediately.