Carrot slaw from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Delys77 on August 21, 2012

    Pg 454 A very simple recipe with relatively simple results. Not bad per se but a little light on flavour by our taste.

  • Jane on July 12, 2012

    I thought this was great. The only thing I would do differently next time is whisk up the oil and rice vinegar with the ginger first before tossing it into the carrots. That will make it easier to spread the ginger evenly. Also I think it is important to microplane the ginger as he suggests so it distributes evenly. I liked it a lot, didn't think it was too gingery. The toasted coriander adds subtle flavors as well.

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