As a food blogger and creator of recipes I often struggle with how original a recipe needs to be to truly call it my own. When is an altered recipe merely adapted, and when does it become an entirely new creation?
When I made my version, I did a little more than alter. I consider it to be an entirely new recipe, albeit strongly inspired by Debbie’s post.
Since I’m in the middle of a Whole30, I swapped out the honey for 1/2 a shredded pear. I used a variety that is still rather firm upon ripening in order to avoid it turning to mush when I grated it. I’m a major lover of combining cilantro and lime, so I went with lime juice instead of lemon juice. I also drastically decreased the amount of onion in the recipe. I did this mainly because I have a hard time tolerating large amounts of raw onion, but the tangy flavor from the cilantro and onion was just enough. I wouldn’t add more even if I could!
This slaw was unexpectedly delicious. It’s always nice to include an entirely raw dish in your menu plan! Whether you want to follow my recipe, Debbie’s recipe, or make up your own, I highly recommend it! And if you have the option, splurge for some organic carrots. In my experience, the organic variety taste infinitely better – a difference I don’t notice between the organic and regular versions of most produce.
Cilantro Carrot Slaw
2 carrots, peeled and grated
1/2 pear, grated (firmer varieties work best)
1/4 cup cilantro leaves, chopped
2 tbsp onion, minced
1 tbsp lime juice
2 tbsp extra virgin olive oil
Salt and pepper to taste
Combine all ingredients and toss to coat with lime juice, olive oil, salt and pepper.