Carrotcarawayslaw Recipes

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CARROT & CARAWAY SLAW



Carrot & Caraway Slaw image

A different way to serve carrots. I love carrots and caraway, this recipe just called my name. It said, hello, you will like me, try me....it was correct. I hope you will enjoy, the caraway lends a sweet, nutty flavor to the beautiful carrot.

Provided by Baby Kato

Categories     Vegetable

Time 17m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon caraway seed
4 large carrots, washed, shredded
2 tablespoons cider vinegar
1 tablespoon olive oil, extra virgin
1 -2 teaspoon honey
1/2 teaspoon salt

Steps:

  • Caraways taste best when toasted, so please add the caraway seeds to a dry pan over medium heat, stir constantly for 2 minutes.
  • In a large bowl add the carrots, caraway seeds, vinegar, olive oil, honey and salt.
  • Taste and add more salt if desired.
  • This makes a lovely side dish.

CARROT SLAW



Carrot Slaw image

Provided by Bobby Flay

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

2 tablespoons freshly squeezed lemon juice
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
3 large carrots, peeled and shredded
2 tablespoons chopped fresh parsley

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.

ASIAN CARROT SLAW



Asian Carrot Slaw image

A vegetable peeler shaves carrots into crisp ribbons, ideal for this elegant salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 7

3/4 pound carrots, peeled and shaved with a vegetable peeler
4 scallions, thinly sliced
2 tablespoons rice vinegar
1 tablespoon vegetable oil
1 tablespoon sesame seeds, toasted if desired
1/2 teaspoon lime zest, plus 1 tablespoon fresh lime juice
Coarse salt and ground pepper

Steps:

  • In a bowl, combine carrots, scallions, vinegar, oil, sesame seeds, and lime zest and juice. Season with salt and pepper, and toss to combine.

Nutrition Facts : Calories 83 g, Fat 5 g, Fiber 2 g, Protein 2 g

QUICK 'N' EASY CARROT SLAW



Quick 'n' Easy Carrot Slaw image

I've changed my Nana's original Southern carrot slaw recipe to be a little healthier, but it's still quick, easy, and delicious! Sometimes, instead of grating my carrots, after I peel them, I continue to use the peeler to make long strands.

Provided by Aimee

Categories     Salad     Coleslaw Recipes     No Mayo

Time 1h20m

Yield 8

Number Of Ingredients 7

5 large carrots, peeled and grated
½ cup raisins
¼ cup sweetened flake coconut
1 (20 ounce) can pineapple tidbits, drained
½ cup miniature marshmallows
½ cup fat-free plain yogurt
ground cinnamon to taste

Steps:

  • Mix the carrots, raisins, coconut, pineapple tidbits, mini marshmallows, yogurt, and cinnamon in a salad bowl, and refrigerate for at least 1 hour to blend the flavors. Serve cold.

Nutrition Facts : Calories 118.7 calories, Carbohydrate 27.7 g, Cholesterol 0.3 mg, Fat 0.9 g, Fiber 2.5 g, Protein 1.9 g, SaturatedFat 0.7 g, Sodium 55.1 mg, Sugar 21.6 g

CARROT SLAW WITH CARAWAY AND RAISINS



Carrot Slaw with Caraway and Raisins image

An apple-cider vinaigrette complements the earthy, subtle licorice flavor of the crushed caraway seeds and sweet raisins in this zippy carrot slaw.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 50m

Yield 4 cups

Number Of Ingredients 9

1 teaspoon caraway seeds
1 tablespoon country Dijon mustard
1 tablespoon apple-cider vinegar
1 tablespoon fresh lemon juice
3 tablespoons extra-virgin olive oil
1/4 cup raisins or dried currants
Kosher salt and freshly ground pepper, to taste
1 pound peeled carrots
1/4 cup fresh parsley leaves, chopped

Steps:

  • Lightly crush caraway seeds. Place in a large bowl with mustard, vinegar, and lemon juice. Whisk in olive oil. Stir in raisins or dried currants; season with salt and freshly ground pepper. Let stand 10 minutes.
  • Meanwhile, julienne, grate, or spiralize peeled carrots (you should have 4 packed cups). Toss with vinaigrette and parsley. Season with salt and pepper. Let stand at least 30 minutes at room temperature before serving.

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