Best Carrot Slaw With Cashews Recipes
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.
RUTABAGA AND CARROT SLAW
Steps:
- Whisk 1/2 cup mayonnaise, 2 tablespoons each orange juice and white wine vinegar and 2 teaspoons sugar in a large bowl. Toss in 1 grated rutabaga, 1 grated carrot, 1/2 cup sliced red cabbage, 1 sliced scallion, 1/3 cup salted cashews and ¼ cup dried cherries. Refrigerate until cold, 20 minutes. Season with salt.
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 WITH TOASTED PINE NUTS AND HERBS
Provided by Food Network
Yield 6 servings
Number Of Ingredients 8
Steps:
- Use grating disc of a food processor or a hand grater to shred carrots. Place them in a medium bowl. Stir in orange juice, olive oil, garlic and pepper flakes. Heat a small, dry skillet on medium and add pine nuts. Cook, shaking pan constantly, until they are fragrant and lightly browned - about 5 minutes. Add toasted nuts to carrots and toss. Add herbs, toss and season to taste with coarse salt. Serve immediately.
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
CARROT SLAW WITH CASHEWS
A simple and very delicious little salad or side dish that will compliment most summer menus. This recipe was adapted from the book "Yamuna's Table".
Provided by Geema
Categories Fruit
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the carrots in a colander and pour the boiling water over them.
- Drain well.
- Combine the chili, lime juice, and maple syrup in a bowl and whisk with a fork.
- Add the carrots, nuts and cilantro and toss to mix.
- Serve at room temperature or chilled.
Nutrition Facts : Calories 69.2, Fat 2.2, SaturatedFat 0.4, Sodium 89.7, Carbohydrate 12.2, Fiber 2.5, Sugar 6.1, Protein 1.5
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