Carrot Caraway Slaw Recipes

CARROT SLAW WITH CARAWAY AND RAISINS

Steps:

• Lightly crush caraway seeds. Place in a large bowl with mustard, vinegar, and lemon juice. Whisk in olive oil. Stir in raisins or dried currants; season with salt and freshly ground pepper. Let stand 10 minutes.
• Meanwhile, julienne, grate, or spiralize peeled carrots (you should have 4 packed cups). Toss with vinaigrette and parsley. Season with salt and pepper. Let stand at least 30 minutes at room temperature before serving.

CARROT SLAW

Steps:

• Wash the carrots and peel, if necessary. Using a vegetable peeler, cut the carrots into wide noodle-shaped strips.
• In a large mixing bowl whisk together the mayonnaise, salt, sugar, pineapple, raisins, curry powder, garlic, and celery seed and/or caraway seed, if using. Add the carrots and toss to combine. Serve immediately or refrigerate for 1 hour to serve cold.

AUNTIE'S CARAWAY COLESLAW

Steps:

• Combine the cabbage, carrot, caraway seeds and parsley in a medium salad bowl. Whisk the dressing ingredients together in a small bowl. Drizzle the dressing over the coleslaw mix, then season with salt and black pepper to your taste, and toss well.

CARROT & CARAWAY SLAW

Steps:

• Caraways taste best when toasted, so please add the caraway seeds to a dry pan over medium heat, stir constantly for 2 minutes.
• In a large bowl add the carrots, caraway seeds, vinegar, olive oil, honey and salt.
• Taste and add more salt if desired.
• This makes a lovely side dish.

CARAWAY COLESLAW

Steps:

• In a large bowl, whisk the mayonnaise, sour cream, mustard and vinegar. In a dry skillet over medium heat, toast the caraway and mustard seeds until fragrant, 2 to 3 minutes. Add to the dressing, season with salt and pepper and stir well.
• Add the green and red cabbage, onion and carrots and mix well, massaging in the dressing to coat the slaw and tenderize the vegetables. Cover and set aside at least 10 to 15 minutes or refrigerate up to 2 days.
• Photograph from "Guy on Fire: 130 Recipes for Adventures in Outdoor Cooking"

MAKE-AHEAD TURKEY AND SWISS SANDWICHES WITH CARROT SLAW

Steps:

• For the carrot slaw: Mix the grated carrots with the vinegar, mayonnaise, chives, parsley, caraway, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.
• For the sandwiches: Lightly toast the bread. Prop the bread against something and let it cool upright so that the steam does not make it soggy.
• Lay out the bread and generously slather with mustard. Divide the turkey equally among 4 slices of the bread and the cheese evenly among the remaining 4 slices. Top the turkey with the carrot slaw and pickles, then invert the bread with the cheese over top to make 4 sandwiches. Wrap each sandwich in wax paper and refrigerate for up to 4 hours until ready to serve.
• Cut the sandwiches in halves or thirds before serving.

CLASSIC COLESLAW WITH CARAWAY

Steps:

• If using regular yogurt, place it in a strainer lined with a paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes. In a large bowl whisk together the Greek or stained yogurt, mayonnaise, vinegar, sugar, salt and pepper. Add coleslaw mix and caraway seeds and toss to coat.
• Excellent source of: Vitamin A and Vitamin C.

TUNISIAN CARROT SALAD WITH CUMIN, CORIANDER AND CARAWAY

Steps:

• Bring a pot of water to a boil, and add carrots and 1 teaspoon salt. Boil until almost tender, about 15 minutes. Meanwhile, set aside a bowl of ice water. Transfer cooked carrots to the ice bath and chill.
• Drain carrots, and cut into disks about 1/4-inch thick. Transfer to a bowl and add olive oil. Sprinkle with cumin, caraway, and coriander. Add harissa or hot sauce, and mix gently. Season with lemon juice and salt to taste. Serve at room temperature.

CARROT AND CELERY SLAW WITH YOGURT CARAWAY DRESSING

Steps:

• In a bowl whisk together yogurt, mayonnaise, caraway seeds, and salt and pepper to taste and stir in carrot and celery.

CARROT, YELLOW BEET, AND APPLE SLAW WITH CARAWAY SEED DRESSING

Steps:

• Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely grate carrots, beets, and apple into a large bowl.
• Whisk yogurt, mayonnaise, vinegar, honey, caraway seeds, 1 tsp. salt, and 1/2 tsp. pepper in another large bowl until smooth.
• Add carrots, beets, apple, and kale and toss to combine. Season with salt and pepper. Cover and chill until ready to serve.
• Do Ahead
• Slaw can be made and chilled for up to 8 hours.

BEET, CABBAGE, AND CARROT SLAW WITH CARAWAY SEEDS

Steps:

• Make dressing: In a small bowl, combine caraway, lemon juice, miso, and shallot. Slowly whisk in oil until emulsified. Season with pepper. Set aside.
• In a large bowl, combine beets, cabbage, and carrots. Drizzle dressing over vegetables, and toss until combined. Serve chilled or at room temperature.

SWEET BALSAMIC PORK WITH CARAWAY SLAW

Steps:

• First, take a look at the pork steaks. If they are thick, bash them with the base of a saucepan or a rolling pin to make them thinner, as you want them to cook quite quickly to stop the sweet glaze from burning.
• Mix the ketchup, vinegar, honey and garlic in a shallow dish, then add the steaks and turn them until well coated. Cook now, or set aside to marinate in the fridge for up to 24 hours. Heat a griddle pan and cook the steaks for about 3-4 mins each side.
• Mix all the ingredients for the slaw with some seasoning. Serve the pork and slaw with a baked potato.

CABBAGE-AND-CARAWAY SLAW

Steps:

• In a large bowl, combine the cut cabbage, apples, scallions and watercress.
• In a small bowl, combine the other ingredients, and whisk well. Taste, and adjust seasoning.
• Pour the dressing over the greens, and toss well to combine.