Carrot And Beet Slaw With Pistachios And Raisins Recipes

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CRUNCHY BEET CARROT SLAW



Crunchy Beet Carrot Slaw image

Crunchy Beet Carrot Slaw Recipe - A light vegetarian salad with massive crunch and flavor. Only 5 base ingredients, and a simple dressing, yet huge wow-factor!

Provided by Sommer Collier

Categories     Salad

Time 10m

Number Of Ingredients 12

3 beets
3 large carrots
30 fresh chopped mint leaves, (about 1/2 cup)
1/2 cup sultanas ((golden raisins))
1/2 cup slivered almonds, (toasted)
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon honey ((agave for vegan))
1 teaspoon fresh grated ginger
1 clove garlic, (minced)
1/2 teaspoon ground cumin
Salt (and pepper)

Steps:

  • Wash the beet and carrots well. If the skin looks smooth and clean, leave it on. If it looks rough and dry, peel it off. Shred the beets and carrots and place in a salad bowl.
  • Toast the almonds over medium heat in a small dry skillet. Then pour them on a paper towel to cool. Add the chopped mint and sultanas to the salad bowl. Add the almonds once they are cool.
  • In a small bowl whisk together the oil, vinegar, honey, ginger, garlic, cumin, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Pour over the slaw and toss well. Taste, then season with salt and pepper as needed. Serve immediately, or cover and refrigerate until ready to serve.

Nutrition Facts : ServingSize 4 ounces, Calories 131 kcal, Carbohydrate 16 g, Protein 2 g, Fat 7 g, Sodium 42 mg, Fiber 2 g, Sugar 10 g

BEET AND CARROT QUICK SLAW



Beet and Carrot Quick Slaw image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons Dijon mustard
4 tablespoons red wine vinegar
1 teaspoon celery seed
1/2 teaspoon sugar
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
Cracked black pepper
1 pound beets, peeled and shredded, about 3 medium beets
1/2 pound carrots, peeled and shredded, about 3 carrots
3 tablespoons fresh chopped parsley leaves

Steps:

  • In a small non-reactive bowl whisk together Dijon mustard, red wine vinegar, celery seed, sugar, salt and olive oil. Season with pepper. Place beets, carrots and parsley in large serving bowl, pour dressing over salad, toss to combine. Taste and adjust seasonings.

CARROT RAISIN SALAD



Carrot Raisin Salad image

This colorful traditional salad is one of my mother-in-law's favorites. It's fun to eat because of its crunchy texture, and the raisins give it a slightly sweet flavor. Plus, the dish is easy to prepare. -Denise Baumert, Dalhart, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 8 servings.

Number Of Ingredients 5

4 cups shredded carrots
3/4 to 1-1/2 cups raisins
1/4 cup mayonnaise
2 tablespoons sugar
2 to 3 tablespoons 2% milk

Steps:

  • Mix the first 4 ingredients. Stir in enough milk to reach desired consistency. Refrigerate until serving.

Nutrition Facts : Calories 122 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 76mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

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