Onioncarrotranchslaw Recipes

SAUTEED APPLE, CARROT, AND ONION SLAW WITH PECANS

Sauteed Apple, Carrot, and Onion Slaw with Pecans image

Categories Salad Onion Sauté Vegetarian Quick & Easy Wheat/Gluten-Free Apple Pecan Carrot Spring Gourmet

Yield Serves 2

Number Of Ingredients 8

Ingredients

2 tablespoons chopped pecans
1 1/2 tablespoons unsalted butter
1 Granny Smith apple
1 carrot
1/2 red onion, sliced thin lengthwise
2 tablespoons water
1 1/2 teaspoons sugar
1/4 teaspoons salt

Steps:

In a 10- to 12-inch non-stick skillet sauté pecans in butter over moderately high heat, stirring, until golden and transfer with a slotted spoon to a small dish. Using the julienne blade of a hand-held slicing device or food processor cut apple, cored, and carrot into 1/8-inch julienne strips and add with onion to skillet. In the skillet sauté mixture over moderately high heat, stirring, 1 minute and stir in water, sugar, salt, and pepper to taste. Simmer slaw, covered, until carrot is just tender, 1 to 2 minutes.

CARROT-MUSTARD SLAW

Carrot-Mustard Slaw image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Soak a thinly sliced red onion in water for 15 minutes; drain. Whisk 1 1/2 tablespoons dijon mustard, 2 tablespoons white wine vinegar and 1 tablespoon capers. Whisk in 1/3 cup olive oil, and salt and pepper to taste. Toss with 1 pound shredded carrots, 2 thinly sliced celery stalks, the onion slices and 1/4 cup chopped dill.

SHREDDED-CARROT-AND-CABBAGE COLESLAW

Shredded-Carrot-and-Cabbage Coleslaw image

Cayenne pepper adds an earthy kick to the honey mustard vinaigrette in this fresh side dish. The slaw offers a crisp counterpoint in our Pulled BBQ-Chicken Sandwiches and is also delectable served solo.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 1h10m

Number Of Ingredients 8

Ingredients

1/2 cup apple-cider vinegar
2 tablespoons whole-grain mustard
2 tablespoons honey
Pinch of cayenne pepper
1 pound shredded or spiralized carrots
1/2 small head red cabbage, cored and shredded (4 cups)
1/2 cup thinly sliced scallions (from 4)
Kosher salt

Steps:

Combine vinegar, mustard, honey, and cayenne in a small bowl. Toss together vegetables in a large bowl; season with salt. Drizzle with dressing; toss. Refrigerate at least 1 hour and up to 4 hours before serving.

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