Tangy Carrot Red Cabbage Onion Salad Recipes

TANGY CARROT, RED CABBAGE & ONION SALAD

Steps:

• Tip the carrots, cabbage and onions into a bowl. Make the dressing by stirring the ingredients together until the sugar has dissolved. Pour over salad, tossing the vegetables in the dressing. Add the herbs, toss again, then scatter over the peanuts.

TANGY CARROT SALAD

Steps:

• Place carrots in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 7-10 minutes or until crisp-tender. Rinse in cold water. , In a small bowl, combine the carrots, celery and onion. In another bowl, combine the mayonnaise, vinegar, sugar, garlic salt and pepper. Add to carrot mixture and stir gently to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

RED CABBAGE AND CARROT SLAW RECIPE

Steps:

• Place shredded cabbage, carrots and green onions in a large salad bowl. Set aside.
• In a mixing bowl, whisk together the dijon mustard, garlic, oil, apple cider vinegar, lemon juice, honey, vanilla, chili powder, salt and pepper; whisk until well combined.
• Pour dressing over the cabbage mixture and toss to combine.
• Taste for seasonings and adjust accordingly.
• Place in the refrigerator for 15 minutes.
• Remove from fridge and garnish with chopped parsley.
• Serve.

INDIAN CABBAGE SALAD

Steps:

• Mix all the veggies in a medium bowl.
• Heat oil in a small saucepan over medium heat. Once the oil is hot and shimmering, add mustard seeds and allow them to pop. Turn the heat off once the mustard seeds start to pop. Add asafetida, turmeric & red chili powder.
• Pour this tempering over the veggies. Add salt and lemon juice. Mix well and enjoy.

CABBAGE, TOMATO AND ONION SALAD

Steps:

• In a large bowl, toss together the cabbage, tomatoes, onion, chiles, salt, sugar and peanut powder until evenly combined.
• In a small saute pan, heat the clarified butter over medium heat. Add the cumin and stir until toasted. Remove from heat, pour over the salad mixture and gently mix together. Chill until serving, and serve garnished with cilantro.

CABBAGE AND CARROT THORAN-STYLE SALAD (INDIAN SALAD)

Steps:

• Melt oil in a large non-stick skillet over medium high heat.
• Add black mustard seeds and cook for 30 seconds - they will pop and sizzle
• Add cumin seeds and cook for 30 seconds.
• Add eschalot and onion, cook for 3 minutes until translucent but not coloured.
• Add garlic and green chilli, cook for 2 minutes until softened but not golden.
• Add turmeric and curry leaves, cook for 30 seconds.
• Add coconut, water and salt. Cook until water mostly evaporates - about 3 minutes.
• Place carrot and cabbage in a large bowl. Add hot coconut mixture. Toss well - the cabbage should wilt from the heat.
• Taste and check if it needs more salt for your taste.
• Toss through coriander. Serve warm or at room temperature. Best eaten on the day of making. See Note 7 regarding reheating/making ahead.