Carrot Cilantro And Chile Slaw Recipes

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CARROT CHILE AND CILANTRO SOUP



Carrot Chile and Cilantro Soup image

A delicious soup. Ideal when served with a Mexican feast.

Provided by DONOGHUEJ

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 1h

Yield 5

Number Of Ingredients 8

1 tablespoon olive oil
1 teaspoon crushed garlic
1 tablespoon chopped fresh cilantro
1 teaspoon chile paste
1 onion, chopped
3 large carrots, peeled and sliced
1 large potato, peeled and chopped
5 cups vegetable broth

Steps:

  • Heat oil in a large pot over medium heat. Heat garlic, cilantro and chili paste. Saute onion until tender. Stir in carrots and potato; cook 5 minutes and then pour in vegetable broth.
  • Simmer for 30 to 45 minutes, or until potatoes and carrots are soft. With a hand blender, blend until smooth.

Nutrition Facts : Calories 140.3 calories, Carbohydrate 25.1 g, Fat 3.5 g, Fiber 3.8 g, Protein 2.9 g, SaturatedFat 0.5 g, Sodium 487.4 mg, Sugar 7.8 g

CARROT-CHILE SLAW



Carrot-Chile Slaw image

Provided by Food Network Kitchen

Categories     condiment

Time 5m

Number Of Ingredients 0

Steps:

  • Mix 1/2 pound grated carrots, 1/4 cup each sweet Thai chile sauce, lime juice and chopped cilantro, 2 teaspoons fish sauce and 2 chopped scallions.

JICAMA, CARROT, AND GREEN APPLE SLAW



Jicama, Carrot, and Green Apple Slaw image

Flavorful take on an old bbq standby. Other seasonings can be added as well, depending on preference. I find that chili powder adds a nice kick. Serve right after tossing if you prefer a nice crunchy slaw or let marinade in the fridge for an hour before dishing up. Great with grilled veggies, Mexican style corn on the cob, and smoked chicken breast.

Provided by SerenaBloom

Categories     Salad     Coleslaw Recipes     No Mayo

Time 30m

Yield 8

Number Of Ingredients 11

2 cups shredded napa cabbage
1 (1 pound) jicama, peeled and shredded
2 cups shredded daikon radish
2 Granny Smith apples - peeled, cored and shredded
2 large carrots, shredded
1 firm pear, shredded
¼ cup finely chopped cilantro
2 tablespoons olive oil
3 tablespoons orange juice
1 tablespoon lime juice
sea salt and pepper to taste

Steps:

  • Place the cabbage, jicama, radish, apple, carrot, pear, and cilantro into a mixing bowl. Sprinkle with olive oil, orange juice, lime juice, salt, and pepper. Toss until evenly blended and serve.

Nutrition Facts : Calories 97.7 calories, Carbohydrate 16.8 g, Fat 3.6 g, Fiber 5.3 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 63.9 mg, Sugar 9 g

CARROT SALAD WITH LIME AND CILANTRO



Carrot Salad with Lime and Cilantro image

Categories     Salad     Vegetable     Side     No-Cook     Low Fat     Vegetarian     Quick & Easy     Lime     Healthy     Raw     Cilantro     Gourmet     Sugar Conscious     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 6

4 medium carrots
1 tablespoon fresh lime juice
1/8 teaspoon finely grated fresh lime zest
2 tablespoons finely chopped fresh cilantro leaves
1 teaspoon vegetable oil
Garnish: fresh cilantro sprigs

Steps:

  • Finely shred carrots and in a bowl toss together with remaining ingredients and salt and pepper to taste. Serve salad garnished with cilantro.

CARROT, CILANTRO, AND CHILE SLAW



Carrot, Cilantro, and Chile Slaw image

Using a combination of red, white, and yellow carrots will make this slaw even more striking.

Provided by Bon Appétit Test Kitchen

Categories     Side     Fourth of July     Picnic     Vegetarian     Quick & Easy     Graduation     Carrot     Summer     Healthy     Vegan     Raw     Jalapeño     Cilantro     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 9

12 ounces carrots (preferably assorted colors), peeled, julienned (about 4 cups)
2 tablespoons vegetable oil or grapeseed oil
1 tablespoons fresh lime juice
1 1/2 teaspoons sugar
1/2 teaspoons kosher salt plus more for seasoning
2 jalapeños, stemmed, seeded, minced
1/2 cup (loosely packed) fresh cilantro leaves
3/4 teaspoon ground coriander
Freshly ground black pepper

Steps:

  • Toss carrots, oil, lime juice, sugar, 1/2 teaspoon salt, and jalapeños in a large bowl. Let marinate for 15 minutes, tossing occasionally. Add cilantro and coriander; toss to evenly incorporate. Season to taste with salt and pepper.

CARROT QUIK SLAW



Carrot Quik Slaw image

Provided by Food Network

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 10

1/2 teaspoon kosher salt
2 tablespoons red wine vinegar
1/4 cup fresh lemon juice
1/4 teaspoon paprika
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
2 tablespoons extra-virgin olive oil
1(10-ounce) bag of pre-grated carrots
1/2 cup loosely packed, chopped fresh cilantro
1/2 cup plumped raisins or currants

Steps:

  • In a large non-reactive bowl, whisk together salt, red wine vinegar, lemon juice, paprika, cumin, cayenne, and olive oil. Add carrots and stir until completely coated. Add raisins and cilantro, and stir once more.

Nutrition Facts : Calories 142 calorie, Fat 7.2 grams, SaturatedFat 1 grams, Carbohydrate 19.5 grams, Fiber 3 grams, Protein 1.4 grams

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