Greek Yogurt, Carrot and Chia Seed Almond Slaw
Can you believe it is not even quite Wednesday?! There is so much going on other than this really simple and healthy recipe for Yogurt (make that Greek Yogurt, Carrot and Chia Seed Almond Slaw)!, well the recipe like all my recipes are pretty darn close to my heart!!! It is a part of possibly a new set of lunchtime or tiffin centered posts, inspired by the fact that the firstborn has officially proclaimed her school lunches icky!
Tonight I tossed everything aside and rushed home to vote for the lady I hope will be Ms. President! I mean what’s with Mrs. President anyway?! Isn’t Mrs always associated with a Mr?! So, I will kind of leave that as one of the very few tiny snippets of political observations you will find on this site and I will proceed to this beautiful spring weekend where this slaw was born.
The Cherry blossoms are out, so it indeed is spring! I only pronounce this when the very few (read two) resident cherry trees bloom!
Ironically enough, this slaw is a part of my new and upcoming lunchtime series, newly inspired by the firstborn girl child. She with whom I enjoy fewer but so many more soulful words. She, who may not say it, but truly gets where I am coming from. She for who, I started this now sixteen year journey called marriage, after all what is life without a daughter?!
Granted this post is somewhat more philosophical and rambling than my typical posts, the recipe on hand is very versatile, I have made and use this slaw from every ranging to a stand along salad, sandwich spread and or burger topping! Want to make it vegan?, just swap the yogurt for coconut or other variations of non-dairy yogurt. After all life is all about the possibilities
A colorful nutrition packed carrot slaw that is flavorful, easy and full of swaggy goodness!
Ingredients
- 3/4 pound (about 7 medium sized) organic or seasonal carrots
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon mustard or extra virgin olive oil
- 1 tablespoon freshly grated ginger
- 1/2 Greek yogurt or vegan yogurt alternative
- 1/4 teaspoon cayenne pepper powder
- 1 teaspoon salt or black salt
- 1 teaspoon maple syrup
- 1 tablespoon chopped and slivered almonds
- 1 tablespoon chia seeds
Instructions
- Peel and grate the carrots using the large side of a box grater. Place in a mixing bowl and toss with the cilantro, mustard or olive oil, and the freshly grated ginger.
- In a separate bowl add the yogurt, cayenne pepper, salt or black salt, maple syrup and beat well and combine this mixture with the carrot mixture.
- Place in the serving bowl and lighting add and mix in the almonds and chia seeds and let the slaw rest for 15 minutes and enjoy!
Multigrain Spring Green Veggie Burgers - Spice Chronicles
[…] about a veggie burger with fresh baby spinach (lots of it), oatmeal and flax seed topped with the crunchy carrot slaw I had made over the weekend. In short, a Multi Grain Spring Green Veggie […]