Carrot Yellow Beet And Apple Slaw With Caraway Seed Dressing Recipes

AUNTIE'S CARAWAY COLESLAW

Auntie's Caraway Coleslaw image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 cups thinly sliced white cabbage
2 cups thinly sliced red cabbage
1 medium carrot, washed and grated
2 teaspoons caraway seeds
2 tablespoons flat-leaf parsley, finely chopped
2 tablespoons Dijon mustard
1/4 cup cider vinegar
1/4 cup extra-virgin olive oil
1 teaspoon freshly squeezed lemon juice
Pinch of sea salt and freshly ground black pepper to taste

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.

GERMAN BEET SALAD WITH CARAWAY SEEDS

German Beet Salad with Caraway Seeds image

This is a traditional German beet salad with a simple apple cider vinegar dressing and caraway seeds. You can also make it with roasted beets, but in Germany the beets are usually boiled.

Provided by Naschkatze

Categories Salad Vegetable Salad Recipes Beet Salad Recipes

Time 3h5m

Yield 4

Number Of Ingredients 7

Ingredients

4 beets
2 tablespoons apple cider vinegar
1 tablespoon olive oil
1 teaspoon white sugar
¼ teaspoon salt, or to taste
freshly ground pepper to taste
1 teaspoon caraway seeds

Steps:

Place beets in a saucepan and cover with water. Bring to a boil, cover, reduce heat, and simmer until beets can easily be pierced with a fork, about 45 minutes. Drain and cool slightly. Peel and slice beets; place into a large bowl.
Combine apple cider vinegar, olive oil, sugar, salt, and pepper in a small bowl and pour over beets. Mix well. Add caraway seeds and mix again. Allow to chill 2 hours before serving.

Nutrition Facts : Calories 73.1 calories, Carbohydrate 9.4 g, Fat 3.6 g, Fiber 2.6 g, Protein 1.5 g, SaturatedFat 0.5 g, Sodium 209.9 mg, Sugar 6.6 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

Ingredients

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.

CARAWAY COLESLAW

Caraway Coleslaw image

Provided by Guy Fieri

Categories side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon dijon mustard
3 tablespoons apple cider vinegar
2 teaspoons caraway seeds
1 tablespoon mustard seeds
Kosher salt and freshly ground pepper
4 cups shredded green cabbage
2 cups shredded red cabbage
1/2 sweet onion, thinly sliced
2 carrots, grated

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"

BEET, CABBAGE, AND CARROT SLAW WITH CARAWAY SEEDS

Beet, Cabbage, and Carrot Slaw with Caraway Seeds image

This flavorful slaw is bursting with vitamin C courtesy of raw red cabbage.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 9

Ingredients

1 teaspoon caraway seeds
2 tablespoons freshly squeezed lemon juice
1 tablespoon white or yellow miso paste
1 small shallot, halved lengthwise, and thinly sliced into half-moons
2 tablespoons extra-virgin olive oil
Freshly ground pepper
2 1/2 cups julienned or grated beets (about 2)
2 cups finely shredded red cabbage (1/4 medium)
1 1/2 cups julienned or grated carrots (about 3)

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.

Nutrition Facts : Calories 79 g, Fat 5 g, Fiber 3 g, Protein 2 g, Sodium 172 g

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