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Carrot, Cilantro, and Chile Slaw
- 12 ounces carrots (preferably assorted colors), peeled, julienned (about 4 cups)
- 2 tablespoons vegetable oil or grapeseed oil
- 1 tablespoons fresh lime juice
- 1 1/2 teaspoons sugar
- 1/2 teaspoons kosher salt plus more for seasoning
- 2 jalapeos, stemmed, seeded, minced
- 1/2 cup (loosely packed) fresh cilantro leaves
- 3/4 teaspoon ground coriander
- Freshly ground black pepper
Directions:View on Epicurious
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