Tangy Carrot Apple Salad With Cider Vinaigrette Recipes
GARDEN SALAD WITH APPLE CIDER VINAIGRETTE
Provided by Robert Irvine : Food Network
Categories appetizer
Time 15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a bowl or jar with a tight fitting lid combine cider, vinegar, honey, cinnamon, oil, salt and pepper. In a large bowl, toss lettuce, berries, apples, and blue cheese with enough dressing to coat. Season with salt and pepper and serve.
ELAINA NEWTON - THE RISING SPOON
A crunchy & refreshing red cabbage coleslaw mixed with carrot, apple, jalapeno, cilantro & green onion then tossed in a tangy & slightly sweet apple cider vinegar dressing. No mayo in this recipe! Use this easy & healthy slaw as a topping for tacos or pulled pork or serve it as a simple side dish with a heartier main course.
Provided by Elaina Newton - The Rising Spoon
Categories side dish
Time 15m
Yield 6 cups
Number Of Ingredients 9
Steps:
- Prepare the apple cider vinegar dressing (this takes five minutes or less & should yield about 1 cup). Whisk or shake the dressing well and give it a taste. Is it as sweet or tangy as you like it for coleslaw? If not, add a bit more vinegar, sweetener, mustard OR oil until it tastes good to you, then set aside.
- Combine the cabbage, carrot, green onion, cilantro, jalapeno, and apple in a large mixing bowl. Pour the dressing over everything and toss well with tongs or two forks to combine. Season with sea salt & black pepper to taste. Store leftovers in the fridge for up to 5 days for the best texture & taste.
TANGY CARROT-APPLE SALAD WITH CIDER VINAIGRETTE
Recipe from October 2010 Vegetarian Times. It says that the author, Matthew G. Kadey, RD, prefers sour to sweet and this recipe proves it. I did add a little extra Splenda, oil and a squeeze of fresh lemon juice, but I leave that up to you! I did not serve mine over spinach, rather just in a small bowl as a meal starter. Lastly, I added some pepitas (pumpkin seeds without the shell), but again the addition of nuts is your choice.
Provided by januarybride
Categories Apple
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine cider vinegar and garlic in small bowl. Let stand 15 minutes.
- Stir together carrots, apple, green onions, parsley, and cranberries in large bowl.
- Whisk together agave nectar and oil into cider vinegar mixture. Add to carrot mixture, toss to coat. Season with salt and pepper, if desired.
- Cover, and chill 2 hours, or overnight. Serve salad on bed of spinach leaves.
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TANGY CARROT-APPLE SALAD WITH CIDER VINAIGRETTE RECIPE
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- To make the slaw, add cabbage, slaw, apple, and carrot to a large serving bowl; toss to combine.
- To make the dressing, combine all ingredients in a small jar with a tight-fitting lid or a liquid measuring cup. Close tightly and shake, or whisk, until the mixture is smooth and emulsified into a uniform dressing. Dip a piece of cabbage or slaw into the dressing and sample; adjust salt, pepper, or other seasonings to taste.
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- In a large mixing bowl combine the red cabbage, white cabbage, apple, carrot and parsley. In a separate smaller mixing bowl, whisk together the coconut yogurt, apple cider vinegar, Dijon mustard, maple syrup and pinch of sea salt. Pour the dressing over the coleslaw and toss to combine. Let sit.
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