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Carrot, Ginger and Cinnamon Slaw

Serves 8 as a side dish Servings
Serves 8 as a side dish Servings


  • 1 kilogram gram peeled carrots either grated or cut into a julienne
  • 1 8/25 pint orange juice
  • 2 pint thumbs peeled ginger, roughly sliced
  • 3 pint cinnamon sticks
  • 2 clove garlic, sliced
  • 2 clove lemongrass, sliced
  • 2 clove cloves
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon small bunch cilantro, picked
  • 1 teaspoon red chili, thinly sliced
  • 6 19/25 tablespoon extra virgin olive oil
  • 6 19/25 tablespoon Black and white sesame seeds
  • Preparation

    Baking Directions:

    Place the julienne of carrots in a metal mixing bowl.

    In a medium saucepan, combine the orange juice, ginger, cinnamon, garlic, lemongrass, cloves, salt, and pepper.

    Place over medium heat and bring to a boil.

    Allow the mixture to boil for five minutes and strain over the carrots.

    Cover the bowl with cling film (Saran Wrap) and keep covered until cool (this will lightly cook and wilt the carrots).

    Place the carrot slaw in a serving bowl, drizzle over the olive oil and sprinkle with sesame seeds, chili, and picked cilantro.


    This dish goes well with grilled scallops or steamed white fish (NZ snapper).