We think everyone should have a jar (or three) of chipotle chiles in adobo in their pantry—we reach for them whenever we want a boost of smoky heat in stews, salsas, and dishes like Cilantro-Chipotle Tilapia. Here, the chiles do their thing in a colorful, crunchy salad of cucumber, carrots, and red onion. It’s spicy and tangy—terrific with fish or grilled chicken.
1seedless cucumber, halved lengthwise, cut into 1/4-inch-thick half-moons
3medium carrots, halved lengthwise, then sliced crosswise 1/4 inch thick
1/2medium red onion, thinly sliced (1/2 cup)
1/2cupchopped cilantro
1teaspoongrated fresh lime zest
1 1/2tablespoonsfresh lime juice
1tablespoonminced canned chipotles in adobo plus 1 tsp sauce
Toss together all ingredients with 1/2 tsp salt, or to taste. Let stand, stirring occasionally, 5 minutes.
Roots are often viewed as the underdogs of the vegetable world, but they’re so tasty, convenient, and cost-effective that we couldn’t help but dig up some of our favorite recipes featuring everything from carrots to yucca.