Best Carrot Apple Slaw With Cranberries Pumpkin Seeds Recipes
CARROT-APPLE SLAW WITH CRANBERRIES & PUMPKIN SEEDS
This is a fantastic, heart-healthy alternative to mayonnaise-based slaws and makes a fresh, colorful side. Recipe adapted from "Delicious Living", a publication distributed by our local health food store.
Provided by GaylaJ
Categories Apple
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine dried cranberries and 1/4 cup orange juice in a small bowl; set aside.
- In a large bowl, toss apple with remaining 1/4 cup orance juice. Mix in carrots, red onion, cilantro, and pumpkin seeds.
- Drain cranberries, reserving juice; add cranberries to apple-carrot mixture.
- Whisk reserved orange juice and olive oil; pour over slaw and toss well. Season to taste with black pepper.
- Serve cold or at room temperature.
EASY APPLE-CARROT COLESLAW
This delicious, creamy coleslaw is kind to your waistline because the dressing has been lightened a bit. The addition of apples (Granny Smiths and Macintoshes are great!) and carrots sweetens the salad nicely.
Provided by Carolyn Bunkley
Categories Salad Coleslaw Recipes With Mayo
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Place a large colander into the sink. Place the coleslaw mix and red cabbage into the colander. Sprinkle lightly with salt, toss, and allow to stand 15 minutes.
- Pour the vinegar into a large bowl. Grate apples into the bowl and toss with vinegar to keep from turning brown. Stir in the grated carrots, mayonnaise, sour cream, and celery seed until evenly coated. Season with black pepper to taste.
- Rinse the coleslaw mix and cabbage with very cold water; drain, pressing out as much water as possible. Taste, and if still too salty, repeat the process. Pat dry with paper towels. Stir coleslaw and cabbage into apple mixture, and toss to coat evenly with dressing. Chill until ready to serve; stir before serving.
Nutrition Facts : Calories 139.3 calories, Carbohydrate 29.8 g, Cholesterol 7.8 mg, Fat 1.8 g, Fiber 4.4 g, Protein 3.3 g, SaturatedFat 0.3 g, Sodium 3098.3 mg, Sugar 15.2 g
KALE AND PUMPKIN FALAFELS WITH PICKLED CARROT SLAW
These turmeric-spiced pumpkin falafels come together in a food processor, then roast in the oven to golden-brown perfection. A punchy carrot slaw keeps things bright.
Provided by Donna Hay
Categories HarperCollins Fall Winter Kale Pumpkin Chickpea Carrot Vegetarian Soy Free Peanut Free Wheat/Gluten-Free Halloween
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 220°C (425°F).
- Place the pepitas into the bowl of a food processor and process until finely chopped. Add the kale, garlic, chickpeas, turmeric, coriander, salt and pepper and process until well combined. Add the pumpkin and stir through to combine. Shape large tablespoonfuls of pumpkin mixture into balls. Place on a baking tray lined with non-stick baking paper and flatten slightly. Brush well with oil, then bake for 25 minutes or until golden and crisp.
- To make the pickled carrot slaw, place the carrots, vinegar, honey, chile and coriander in a bowl and toss to combine. Set aside for 5 minutes to pickle.
- To serve, divide the pickled carrot slaw between bowls and top with pumpkin falafels and serve with yoghurt and tahini.
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