Tangy Carrot Red Cabbage Onion Salad Recipes

RED CABBAGE SLAW

Red Cabbage Slaw image

Easy and quick to make, this red cabbage slaw is dressed in a sweet and tangy apple cider vinaigrette.

Provided by Neli Howard | Delicious Meets Healthy

Time 15m

Number Of Ingredients 9

Ingredients

1/2 small head red cabbage (about 4 cups, shredded)
4 large carrots (shredded (about 2 cups))
4 - 5 green onions (thinly sliced)
Chopped fresh parsley (optional garnish)
1/4 cup olive oil
1/4 cup apple cider vinegar
1 Tablespoon honey (or maple syrup)
1 small garlic clove (minced)
Salt and pepper (to taste)

Steps:

Place shredded cabbage, carrots and green onions in a large salad bowl. Set aside.
Whisk together oil, apple cider vinegar, honey, minced garlic, salt and pepper in a mixing bowl. Whisk until well combined.
Pour dressing over the cabbage mixture and toss to coat evenly.
Taste for seasonings and adjust accordingly.
Place in the refrigerator for 15 minutes. Remove from the fridge and garnish with chopped parsley. Serve cold.

Nutrition Facts : Calories 195 kcal, Carbohydrate 18 g, Protein 2 g, Fat 14 g, SaturatedFat 2 g, Sodium 358 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving

RED CABBAGE AND CARROT SLAW RECIPE

Red Cabbage and Carrot Slaw Recipe image

Tossed with an incredible Apple Cider Vinaigrette, this tangy slaw is light, crunchy, refreshing, and serves perfectly as a side dish or even an appetizer.

Provided by Katerina | Diethood

Categories Salads

Time 15m

Number Of Ingredients 13

Ingredients

1 small head red cabbage (, shredded)
4 large carrots (, shredded)
4 green onions (, thinly sliced)
1 tablespoon Dijon mustard
1 garlic clove (, minced)
1/3 cup STAR Extra Virgin Olive Oil
1/4 cup STAR Unfiltered Organic Apple Cider Vinegar
2 tablespoons fresh lemon juice
1 tablespoon honey (, as needed for sweetness)
1/4 teaspoon pure vanilla extract ((for flavor, optional))
1/4 teaspoon chili powder (, or to taste)
salt and pepper (, to taste)
chopped fresh parsley (, for garnish)

Steps:

Place shredded cabbage, carrots and green onions in a large salad bowl. Set aside.
In a mixing bowl, whisk together the dijon mustard, garlic, oil, apple cider vinegar, lemon juice, honey, vanilla, chili powder, salt and pepper; whisk until well combined.
Pour dressing over the cabbage mixture and toss to combine.
Taste for seasonings and adjust accordingly.
Place in the refrigerator for 15 minutes.
Remove from fridge and garnish with chopped parsley.
Serve.

Nutrition Facts : ServingSize 1 g, Calories 140.6 kcal, Carbohydrate 11.6 g, Protein 1.5 g, Fat 10.7 g, SaturatedFat 1.5 g, Sodium 164 mg, Fiber 2.6 g, Sugar 6.6 g

CABBAGE, TOMATO AND ONION SALAD

Cabbage, Tomato and Onion Salad image

Spicy, tangy salad with cabbage, tomatoes and onions

Provided by V J

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

2 cups shredded cabbage
4 large firm tomatoes, chopped
1 large onion, finely chopped
2 green chile peppers, seeded and minced
salt to taste
white sugar to taste
1 tablespoon roasted peanut powder
1 tablespoon clarified butter
1 teaspoon cumin seeds
½ cup chopped fresh cilantro

Steps:

In a large bowl, toss together the cabbage, tomatoes, onion, chiles, salt, sugar and peanut powder until evenly combined.
In a small saute pan, heat the clarified butter over medium heat. Add the cumin and stir until toasted. Remove from heat, pour over the salad mixture and gently mix together. Chill until serving, and serve garnished with cilantro.

Nutrition Facts : Calories 100.6 calories, Carbohydrate 15.5 g, Cholesterol 8.2 mg, Fat 4 g, Fiber 4.4 g, Protein 3.4 g, SaturatedFat 2.1 g, Sodium 22.1 mg, Sugar 8.7 g

TANGY CABBAGE SLAW

Tangy cabbage slaw image

A simple homemade coleslaw of traditional carrots, onion, celery and both white and red cabbage with light mustard-lemon mayonnaise

Provided by Jennifer Joyce

Categories Side dish

Time 15m

Yield Makes enough for 12-16 pulled pork buns

Number Of Ingredients 10

Ingredients

250ml mayonnaise
zest and juice 1 lemon
2 tbsp cider vinegar
2 tbsp wholegrain mustard
1 tsp celery salt
¼ head white cabbage, very thinly sliced
¼ head red cabbage, very thinly sliced
2 carrots, julienned
1 large red onion, diced
2 sticks celery, thinly sliced

Steps:

Whisk together mayonnaise, lemon zest and juice, vinegar, mustard and celery salt in a small bowl, then season generously.
Add cabbage, carrots, onion and celery. Mix well and refrigerate. Can be made up to 1 day ahead.

Nutrition Facts : Calories 262 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 1.3 milligram of sodium

CARROT AND RED ONION SALAD

Carrot and Red Onion Salad image

This simple and refreshing salad is a quick side to just about any protein--poultry, beef, fish or plant-based. By varying the herbs and acid (swap the lemon juice for lime or wine, cider or rice vinegar) and adjusting the spice level, you can make this salad suit any meal. Leftovers will keep for a day or two in the refrigerator and are great tucked into a sandwich or tossed into a leafy green salad.

Provided by Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 large carrots, coarsely grated
1 small red onion, thinly sliced
3 tablespoons extra-virgin olive oil
Juice of 1/2 lemon
Kosher salt
Pinch crushed red pepper flakes
1 cup fresh cilantro leaves.

Steps:

Put the carrots and onion in a medium bowl. Drizzle the olive oil and lemon juice over the vegetables. Season with salt and a pinch of red pepper flakes. Toss well to coat with the dressing. Add the cilantro and toss just to combine. Serve immediately or refrigerate in an airtight container for up to 3 days.

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