When I made Smoky Black Bean and Spinach Soup last week, it was not quite so grey and cold out as it has been of late. Instead, a warm and sunny day had shifted into a temperate and windless evening, which is unusual by San Francisco standards. I blame this sudden change into decidedly spring-appropriate weather for creating my otherwise inexplicable craving for carrots on that soup-dedicated evening. Seriously … who ever really craves carrots?!?
To satisfy my desire for the crunchy and sweet root vegetable, I quickly ran a carrot against a coarse grater. To tie it in with the Mexican flavor profile of the soup and balance out the sweetness of the carrot, I added some fresh cilantro, tart lime, smoky cumin, and spicy hot sauce.
After letting it sit around for a few minutes, the carrots almost seemed to pickle just a touch, and became a nice fresh, crunchy, sweet yet sour, palate-cleansing salad between bites of velvety black bean soup.
Mexican Carrot Slaw
1 c. grated carrot, packed (about 1 large carrot)
2 Tbsp. cilantro, finely chopped
1/4 tsp. cumin
1/2 tsp. hot sauce (I used Pepper Plant’s Habaneros sauce)
salt and pepper to taste
Mix carrot, cilantro, lime, and cumin together. Add hot sauce, salt, and pepper to taste. Let the mixture sit for 10 minutes to allow carrots to marinate and absorb some of the other flavors. Serve chilled or room temperature with Smoky Black Bean Soup.