Carrot And Cabbage Coleslaw With Rice Vinegar Dressing And Dry Roast Recipes

CARROT CABBAGE SLAW

Carrot Cabbage Slaw image

This crunchy salad with a homemade honey dressing is light and could complement almost any main dish. -Geordyth Sullivan, Cutler Bay, Florida

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

4 cups shredded cabbage
2 cups shredded carrots
2 medium Golden Delicious apples, chopped
1 cup raisins
1/2 cup chopped walnuts
1/2 cup honey
1 tablespoon lemon juice
1 cup sour cream
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 to 1/4 teaspoon ground nutmeg, optional

Steps:

In a large serving bowl, combine the cabbage, carrots, apples, raisins and walnuts. , In a small bowl, combine the honey and lemon juice until smooth. Stir in the sour cream, salt, pepper and, if desired, nutmeg. Stir into cabbage mixture. Chill until serving.

Nutrition Facts : Calories 176 calories, Fat 6g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 71mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 2g fiber), Protein 3g protein.

ASIAN COLESLAW WITH RICE VINEGAR DRESSING

Asian Coleslaw With Rice Vinegar Dressing image

This recipe uses Asian flavors to liven up a standard coleslaw recipe. To further the Asian influence, try replacing the red cabbage with Napa cabbage.

Provided by Rhonda Parkinson

Categories Side Dish Salad

Time 15m

Yield 6

Number Of Ingredients 9

Ingredients

4 cups red cabbage , shredded
1/2 cup carrot, shredded
2 bok choy stalks (with leaves)
1 1/2 to 2 cups mung bean sprouts
2 teaspoons extra-virgin olive oil
1/4 cup rice vinegar
3/4 teaspoon sesame seed oil
2 teaspoons chopped fresh cilantro leaves, or as desired, optional, for garnish
1 tablespoon toasted sesame seeds, for garnish

Steps:

Gather the ingredients.
Wash the vegetables and drain thoroughly. Shred the cabbage and carrots.
Separate the bok choy stalks and leaves. Cut the stalks diagonally and the leaves straight across.
Toss the shredded cabbage, shredded carrots, bok choy, and mung bean sprouts in a large bowl. Set aside.
In a small bowl, whisk together the olive oil and rice vinegar. Whisk in the sesame seed oil.
Place the dressing in the bottom of a bowl, add the vegetables and toss again. Add the cilantro, if using, and sprinkle toasted sesame seeds on top. Chill until ready to serve.

Nutrition Facts : Calories 77 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 0 g, Sodium 59 mg, Sugar 5 g, Fat 3 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

CARROT AND CABBAGE COLESLAW WITH RICE VINEGAR DRESSING AND DRY ROAST

Carrot and Cabbage Coleslaw With Rice Vinegar Dressing and Dry Roast image

I make this a few times last summer, and it was lovely with bbq'ed chicken and steak. You can leave the nuts out, I did once. Points 2.

Provided by Dancer

Categories Greens

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons rice wine vinegar
1 teaspoon canola oil
1 teaspoon honey
1 teaspoon soy sauce
1 cup coarsely shredded carrot
2 cups coarsely shredded cabbage
1/3 cup dry roasted peanuts, preferably unsalted, chopped

Steps:

In large bowl, whisk together vinegar, oil, honey and soy sauce.
Add carrots and cabbage.
Toss to blend.
Sprinkle peanuts on top and serve.

Nutrition Facts : Calories 97.5, Fat 7.1, SaturatedFat 0.9, Sodium 175.1, Carbohydrate 6.8, Fiber 2.1, Sugar 3.2, Protein 3.6

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