Carrot And Dill Slaw With Yogurt Dressing Recipes
CARROT AND DILL SLAW WITH YOGURT DRESSING
This homemade slaw has loads more flavor than any store-bought version.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 40m
Number Of Ingredients 9
Steps:
- In a food processor fitted with the shredding disk (or on the large holes of a box grater), grate carrots. In a large bowl, whisk together yogurt, vinegar, mustard, sugar, and onion; season with salt and pepper.
- Add carrots, cabbage, and dill to bowl; toss well. Top mixture with a plate that fits inside the bowl; weight with a heavy object. Let sit at room temperature 20 minutes before serving.
Nutrition Facts : Calories 67 g, Protein 3 g
YOGURT-HORSERADISH-DILL DRESSING
Provided by Katie Lee Biegel
Categories condiment
Time 5m
Yield about 1/2 cup
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together the yogurt, relish, horseradish, honey, vinegar and mustard. Add the dill and toss. Cover and refrigerate until ready to serve. Serve with broccoli slaw or any other summer side.
COLESLAW WITH YOGURT DRESSING
Steps:
- In a large bowl whisk together yogurt, mustard, water, mayonnaise, and lemon juice and add remaining ingredients, tossing to combine well. Season coleslaw with salt and pepper. Coleslaw may be made 1 day ahead and chilled, covered.
CARROT-CELERY SLAW WITH YOGURT DRESSING
Make and share this Carrot-Celery Slaw with Yogurt Dressing recipe from Food.com.
Provided by Skeeter
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together the yogurt, oil, mustard, garlic and salt.
- Add the carrots, celery, and chives and toss.
Nutrition Facts : Calories 112.3, Fat 7.6, SaturatedFat 1.3, Cholesterol 2, Sodium 332.5, Carbohydrate 10.6, Fiber 3, Sugar 5.3, Protein 1.7
COLESLAW WITH YOGURT DRESSING
Provided by Florence Fabricant
Categories easy, salads and dressings, side dish
Time 25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Remove any wilted outer leaves from the cabbage. Quarter the cabbage and slice off the cores. Shred the cabbage into a large bowl. Fold in the scallions and carrot.
- Mix the yogurt and mayonnaise together and season to taste with salt, pepper and sugar. Pour the dressing over the vegetables and mix. Refrigerate for at least an hour and up to 24 hours.
- Check seasonings and add the parsley just before serving.
Nutrition Facts : @context http, Calories 149, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 367 milligrams, Sugar 6 grams
TURNIP AND CABBAGE SLAW WITH YOGURT DRESSING
Provided by Melissa Clark
Categories easy, quick, salads and dressings
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Finely chop garlic. Sprinkle with a pinch of salt; using the flat side of a knife, mash garlic to a paste. In a small bowl, whisk together garlic paste, 1 teaspoon salt, yogurt and oil. Season with pepper.
- In a large bowl, combine cabbage, turnips, dressing and dill. Toss well to combine. Let stand 10 minutes. Taste and adjust seasoning; serve.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 288 milligrams, Sugar 4 grams
TWO-TONE COLESLAW WITH CELERY-SEED YOGURT DRESSING
Categories Salad Side No-Cook Low Fat Yogurt Mayonnaise Bell Pepper Carrot Summer Healthy Cabbage Seed Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Whisk yogurt, mayonnaise, vinegar, onion, sugar, and celery seeds in large bowl to blend. Add green and red cabbage, bell pepper, carrots, and 1 tablespoon dill. Toss to blend. Season salad to taste with salt and pepper. Cover and refrigerate 1 hour. (Can be made 2 hours ahead. Keep refrigerated. Toss to blend before using.) Sprinkle salad with remaining 1 tablespoon dill and serve.
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Servings 4Calories 101 per serving
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2016-02-24 Compost stems. Chop remaining leaves into fine thin strips. Wash or remove outer layer of red and white cabbage. Slice into thin strips and cut strips into bite sized pieces. Wash, peel and grate carrots. Toss all veggies in a large salad bowl. Dressing. Add all ingredients in a jar and seal tightly. Shake vigorously.
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Jul 3, 2019 - Choose carrots that are smooth and firm, free of cracks, and deep orange in color. If the leafy tops are attached, they should be moist and bright green, with no signs of wilting. Baby carrots, though more tender, are not as sweet as mature ones.
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