Crisp, hot, and tart, these veggies are the perfect counterpoint to the hearty turkey filling.

Stephana Bottom

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Romulo Yanes

Recipe Summary

prep:
25 mins
total:
25 mins
Yield:
Makes: 12 servings (serving size: 1/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small skillet, toast cumin and coriander over medium heat, shaking pan, until lightly browned and fragrant, about 3 minutes. Let cool in a bowl.

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  • In a medium bowl, combine peppers, chiles, cumin and coriander. Use a vegetable peeler to shave carrots into bowl.

  • In a small pan, bring vinegar and sugar to a boil. Pour over vegetables. Stir in salt and bay leaves. Let cool to room temperature. Serve immediately or refrigerate up to 1 day.

Nutrition Facts

32 calories; fat 0g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 1g; carbohydrates 6g; fiber 1g; cholesterol 0mg; iron 1mg; sodium 91mg; calcium 17mg.
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