Apple Carrot Slaw With Pistachios Recipes

APPLE-CARROT SLAW WITH PISTACHIOS

Apple-Carrot Slaw with Pistachios image

Sweet, crunchy and colorful, a vibrant slaw like this will be an all-star at your next potluck spread. I prefer to use freshly julienned carrots and apples because I love their sunny flavors. -Linda Schend, Kenosha, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings (1 cup each).

Number Of Ingredients 7

Ingredients

6 cups julienned carrots (about 9 ounces)
4 medium Fuji, Gala or other sweet apples, julienned
1/4 cup lemon juice
2 tablespoons sugar
1-1/2 teaspoons ground cinnamon
1 cup chopped pistachios, divided
Dash salt

Steps:

In a large bowl, combine the first five ingredients. Add 1/2 cup pistachios; toss to combine. Season with salt to taste. Refrigerate, covered, until serving. Just before serving, sprinkle with remaining 1/2 cup pistachios.

Nutrition Facts : Calories 171 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 140mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 5g fiber), Protein 4g protein.

CARROT AND PISTACHIO SLAW

Carrot and Pistachio Slaw image

This salad is meant to be a side dish, but it would also be great as a condiment-for example, with roast lamb and pita.

Provided by Food Network Kitchen

Categories side-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/2 cup dried apricots, cut into 1/4-inch slices
1/2 cup shelled pistachios
1/4 cup extra-virgin olive oil
3 tablespoons sherry vinegar
1 pound carrots, peeled
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 350 degrees F. Add the apricots to a small saucepan and cover with water. Bring to a rapid simmer, then turn off the heat and let the apricots slightly soften, 3 to 5 minutes; strain and set aside.
Spread the pistachios on a rimmed baking sheet and toast until lightly browned and fragrant, 7 or 8 minutes; set aside.
Whisk the oil and vinegar in a medium bowl.
Shred the carrots on the large holes of a box grater. You can control the size of the shreds by changing the angle of the carrot; a more severe angle will create longer slices, whereas holding the carrot perpendicular to the holes will yield shorter, choppier pieces. Add the carrots and softened apricots to the dressing, season with salt and pepper and toss thoroughly to combine. Refrigerate the salad, covered, until the vinaigrette has been absorbed, up to 2 hours.
Chop the pistachios and add to the salad just before serving.

APPLE,CABBAGE AND CARROT SLAW

Apple,cabbage and Carrot Slaw image

This colorful slaw is part of a menu for an "Open House Buffet for 12" that appeared in a December 1985 issue of Bon Appetit magazine.

Provided by Leslie in Texas

Categories Vegetable

Time 45m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 lbs red cabbage, finely shredded
1 1/2 lbs green cabbage, finely shredded
1 1/2 lbs golden delicious apples, cored and diced
4 large carrots, shredded
2 large green bell peppers, seeded and finely diced
1 medium red onion, peeled and finely diced
1 1/2 cups mayonnaise
1 cup walnuts, toasted
1/2 cup creme fraiche or 1/2 cup sour cream
1/4 cup minced fresh dill or 1 tablespoon dried dill
2 tablespoons dry mustard
2 tablespoons honey
2 tablespoons white wine vinegar
1/4 teaspoon fresh ground pepper
6 green onions, white ends thinly sliced to make brooms

Steps:

Combine cabbages,apples,carrots,bell peppers and red onion in large bowl.
Blend mayonnaise,1/4 Celsius walnuts,creme fraiche,dill,mustard, honey,vinegar and pepper in processor until smooth; toss with cabbage mixture.
Cover and refrigerate at least 2 and up to 8 hours.
Just before serving, sprinkle slaw with remaining walnuts and garnish with green onions.

Nutrition Facts : Calories 314.5, Fat 20.8, SaturatedFat 4.4, Cholesterol 21.2, Sodium 258.1, Carbohydrate 32.5, Fiber 6.3, Sugar 17.6, Protein 4.9

CARROT AND BEET SLAW WITH PISTACHIOS AND RAISINS

Carrot and Beet Slaw with Pistachios and Raisins image

Provided by Joshua McFadden

Categories Salad Side Raisin Pistachio Root Vegetable Beet Carrot Fall Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 12

Ingredients

3/4 cup unsalted, shelled raw pistachios
2 garlic cloves, crushed
3/4 cup golden raisins
1/4 cup white wine vinegar
6 medium carrots (about 1 pound), peeled, julienned
2 medium beets (any color; about 1 pound), peeled, julienned
1/2 cup (packed) fresh flat-leaf parsley leaves
1/4 cup (packed) fresh mint leaves
3 tablespoons fresh lemon juice
1/2 teaspoon crushed red pepper flakes
Kosher salt, freshly ground pepper
1/3 cup extra-virgin olive oil

Steps:

Preheat oven to 350°F. Spread out pistachios on a small rimmed baking sheet; toast, stirring occasionally until golden brown, 6-8 minutes. Let cool; coarsely chop.
Combine garlic, raisins, and vinegar in a large bowl; let sit 1 hour.
Remove garlic from raisin mixture and discard. Add carrots, beets, pistachios, parsley, mint, lemon juice, and red pepper flakes; season with salt and pepper and toss to combine. Add oil; toss gently.

APPLE 'N' CARROT SLAW

Apple 'n' Carrot Slaw image

"This crispy, colorful slaw is a true crowd-pleaser at any picnic or church gathering. The apples add color and a touch of sweetness," says Julia Livingston, Frostproof, Florida.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 42 (3/4-cup) servings.

Number Of Ingredients 8

Ingredients

4 large heads cabbage, shredded
1 pound carrots, shredded
6 medium red apples, finely chopped
3 cups mayonnaise
1/2 cup sugar
1/4 cup white vinegar
3 teaspoons salt
2 teaspoons pepper

Steps:

In a very large bowl, combine the cabbage, carrots and apples. In a large bowl, combine the mayonnaise, sugar, vinegar, salt and pepper. Pour over the cabbage mixture and toss to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 68 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 331mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

EASY APPLE-CARROT COLESLAW

Easy Apple-Carrot Coleslaw image

This delicious, creamy coleslaw is kind to your waistline because the dressing has been lightened a bit. The addition of apples (Granny Smiths and Macintoshes are great!) and carrots sweetens the salad nicely.

Provided by Carolyn Bunkley

Categories Salad Coleslaw Recipes With Mayo

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

1 (12 ounce) package shredded coleslaw mix
4 ½ cups shredded red cabbage
3 tablespoons coarse kosher salt
2 tablespoons apple cider vinegar
2 large apples, cored
2 large carrots, grated
½ cup fat-free mayonnaise
½ cup fat free sour cream
1 teaspoon celery seed
ground black pepper to taste

Steps:

Place a large colander into the sink. Place the coleslaw mix and red cabbage into the colander. Sprinkle lightly with salt, toss, and allow to stand 15 minutes.
Pour the vinegar into a large bowl. Grate apples into the bowl and toss with vinegar to keep from turning brown. Stir in the grated carrots, mayonnaise, sour cream, and celery seed until evenly coated. Season with black pepper to taste.
Rinse the coleslaw mix and cabbage with very cold water; drain, pressing out as much water as possible. Taste, and if still too salty, repeat the process. Pat dry with paper towels. Stir coleslaw and cabbage into apple mixture, and toss to coat evenly with dressing. Chill until ready to serve; stir before serving.

Nutrition Facts : Calories 139.3 calories, Carbohydrate 29.8 g, Cholesterol 7.8 mg, Fat 1.8 g, Fiber 4.4 g, Protein 3.3 g, SaturatedFat 0.3 g, Sodium 3098.3 mg, Sugar 15.2 g

SHREDDED APPLE CARROT SALAD

Shredded Apple Carrot Salad image

This shredded carrot and apple salad is a delightful addition to your summer lunch.

Provided by Alli Shircliff

Categories Salad Vegetable Salad Recipes Carrot Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 11

Ingredients

2 tablespoons sesame seeds
2 cups shredded carrots
1 Granny Smith apple, cored and shredded
½ cup chopped fresh parsley
¼ cup lemon juice
2 tablespoons apple cider vinegar
1 tablespoon white sugar
1 clove garlic, minced
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons safflower oil

Steps:

Heat a skillet over medium heat; pour sesame seeds into the hot skillet. Cook, stirring often, until sesame seeds are lightly browned and fragrant, 3 to 5 minutes. Remove from heat.
Mix carrots, apple, toasted sesame seeds, and parsley together in a bowl.
Whisk lemon juice, vinegar, sugar, garlic, salt, and pepper together in a separate bowl; slowly drizzle safflower oil into lemon juice mixture while continuing to whisk. Pour dressing over carrot mixture; toss to coat.

Nutrition Facts : Calories 97.1 calories, Carbohydrate 10.7 g, Fat 6.2 g, Fiber 2.1 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 416.8 mg, Sugar 6.5 g

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.

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