FRENCH GRATED CARROT SALAD WITH LEMON DIJON VINAIGRETTE
This grated carrot salad with lemon dijon vinaigrette is standard fare in French bistros and markets.
Provided by Jennifer Segal
Categories Salads
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Shred the carrots in a food processor. Set aside.
- In a salad bowl, combine the dijon mustard, lemon juice, honey, vegetable oil, olive oil, salt and pepper. Add the carrots, fresh parsley and scallions (or shallots) and toss well. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve.
- Notes: Depending on the sweetness of the carrots, you may want to add more or less honey. Also, if you make this salad ahead of time, be sure to check the seasoning again before serving as the flavors tend to mellow.
Nutrition Facts : ServingSize about 3/4 cup, Calories 150, Fat 11 g, Carbohydrate 14 g, Protein 1 g, SaturatedFat 1 g, Sugar 8 g, Fiber 3 g, Sodium 253 mg
CARROT SLAW
My carrot slaw is very different from any other summer slaw and is so pretty too! Very simple to make and this is sure to be a hit at picnics as well as a side for steak! It is fine to make this a day ahead to give all the flavors time to blend well.
Provided by Dottie
Categories Salad Coleslaw Recipes No Mayo
Time 3h20m
Yield 4
Number Of Ingredients 9
Steps:
- Mix cabbage, carrots, cranberries, onion, and parsley in a medium bowl. Toss lightly. Add dressing and lemon juice. Toss, coating well. Cover and refrigerate until flavors blend, 3 hours to overnight. Sprinkle with sunflower seeds and blue cheese right before serving.
Nutrition Facts : Calories 263.5 calories, Carbohydrate 32.8 g, Cholesterol 12.7 mg, Fat 14.1 g, Fiber 4.1 g, Protein 5 g, SaturatedFat 4.2 g, Sodium 645.4 mg, Sugar 21 g
BEET AND CARROT QUICK SLAW
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 10
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 SLAW
Provided by Aaron McCargo Jr.
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together the mayonnaise, pepper, salt and sugar. Stir in the carrots, raisins and pineapple chunks. Add the crushed red pepper, if desired. Top with the chives.
- Cover the slaw with plastic wrap and refrigerate for at least 30 minutes before serving, allowing flavors to meld.
CARROT SLAW
Steps:
- In a small bowl, whisk together the lemon juice, vinegar, mustard, red pepper flakes and some salt and pepper until smooth. Whisk in the olive oil until completely blended. Toss the shredded carrots with the dressing in a large bowl. Taste and season with more salt or pepper as needed. Add the parsley and toss. Chill 30 minutes 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.
CARROT AND PINEAPPLE SLAW
Matchstick carrots and pineapple bits are tossed in a savory mayonnaise and yogurt dressing and basil in this easy slaw recipe.
Provided by VirginiaWillis
Categories Coleslaw With Mayo
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Stir together carrot matchsticks and pineapple tidbits in a large bowl. Add yogurt, mayonnaise, chopped fresh basil, poppy seeds, ground mustard, and salt. Stir until combined.
Nutrition Facts : Calories 112.2 calories, Carbohydrate 18 g, Cholesterol 3.5 mg, Fat 4.2 g, Fiber 2.7 g, Protein 2.4 g, SaturatedFat 0.7 g, Sodium 172 mg
CLASSIC HOMEMADE COLESLAW
Forget shop-bought versions and make a homemade slaw. It's an ideal side dish for barbecues or to serve with burgers, salads, sandwiches and more
Provided by Anna Glover
Categories Side dish
Time 15m
Yield Serves 8 as a side
Number Of Ingredients 9
Steps:
- Remove any bruised or damaged outer cabbage leaves. Halve through the stem, and remove the dense core with a sharp knife and discard. Put cut side down onto a chopping board, and slice as finely as you can into thin shreds. You can also do this on a mandoline (you might want to quarter before slicing) or in a food processor with the shredding attachment. Tip into a bowl.
- Grate the carrots on a box grater to coarsely shred, or cut into thin strips using a julienne peeled or the grater attachment on the food processor. Tip into the bowl. Finely slice the onion, and thin as you can, and add to the bowl with the other veg. Add the herbs if using. A mixture is nice if you have some to use up.
- In a jug, whisk the mustard, mayo, yogurt and vinegar. Season well, and taste for sharpness and creamy. Add more vinegar if you like.
- Tip the dressing into the veg bowl, and mix everything together well with a large spoon. Stir so all the veg gets coated lightly in the dressing. Sprinkle with a few pinches of paprika, and serve straight away. Can be covered and chilled for up to 3 days. Mix well before serving.
Nutrition Facts : Calories 105 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
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