Carrot Mustard Slaw Recipes

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CARROT SLAW



Carrot Slaw image

Provided by Bobby Flay

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

2 tablespoons freshly squeezed lemon juice
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
3 large carrots, peeled and shredded
2 tablespoons chopped fresh parsley

Steps:

  • In a small bowl, whisk together the lemon juice, vinegar, mustard, red pepper flakes and some salt and pepper until smooth. Whisk in the olive oil until completely blended. Toss the shredded carrots with the dressing in a large bowl. Taste and season with more salt or pepper as needed. Add the parsley and toss. Chill 30 minutes before serving.

CARROT-MUSTARD SLAW



Carrot-Mustard Slaw image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

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.

CARROT AND BELL PEPPER SLAW



Carrot and Bell Pepper Slaw image

Categories     Salad     Side     No-Cook     Picnic     Quick & Easy     Low Cal     Bell Pepper     Carrot     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 7

2 tablespoons plain yogurt
2 tablespoons mayonnaise
1 teaspoon Dijon-style mustard
1 teaspoon fresh lemon juice
1 cup coarsely grated carrot
1 red bell pepper, cut into 1-inch julienne strips
1 scallion, chopped fine

Steps:

  • In a bowl whisk together the yogurt, the mayonnaise, the mustard, and the lemon juice, add the carrot, the bell pepper, and the scallion, and toss the slaw until it is combined well. Season with slaw with salt and pepper.

CARROT SLAW



Carrot Slaw image

My carrot slaw is very different from any other summer slaw and is so pretty too! Very simple to make and this is sure to be a hit at picnics as well as a side for steak! It is fine to make this a day ahead to give all the flavors time to blend well.

Provided by Dottie

Categories     Salad     Coleslaw Recipes     No Mayo

Time 3h20m

Yield 4

Number Of Ingredients 9

2 cups thinly shredded purple cabbage
1 (10 ounce) bag shredded carrots
¾ cup dried cranberries
½ medium onion, thinly sliced
2 tablespoons chopped fresh parsley, or to taste
½ (8 ounce) bottle balsamic vinaigrette salad dressing
1 teaspoon lemon juice, or to taste
¼ cup salted sunflower seeds
½ cup crumbled blue cheese, or to taste

Steps:

  • Mix cabbage, carrots, cranberries, onion, and parsley in a medium bowl. Toss lightly. Add dressing and lemon juice. Toss, coating well. Cover and refrigerate until flavors blend, 3 hours to overnight. Sprinkle with sunflower seeds and blue cheese right before serving.

Nutrition Facts : Calories 263.5 calories, Carbohydrate 32.8 g, Cholesterol 12.7 mg, Fat 14.1 g, Fiber 4.1 g, Protein 5 g, SaturatedFat 4.2 g, Sodium 645.4 mg, Sugar 21 g

MEMPHIS MUSTARD COLESLAW TANGY AND HOT!



Memphis Mustard Coleslaw Tangy and Hot! image

This is a very tangy slaw from "Raichlen on Ribs'' by Steve Raichlen. Great book if you don't have it. Definitely a keeper for all of you BBQ Grill experts out there. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: United States of America.

Provided by kiwidutch

Categories     Greens

Time 20m

Yield 4 cups

Number Of Ingredients 9

3 tablespoons Dijon mustard
3 tablespoons sugar
3 tablespoons distilled white vinegar (or more)
3 tablespoons vegetable oil
1 tablespoon hot sauce, such as Texas Pete
coarse salt (kosher or sea)
fresh ground black pepper
1/2 large green cabbage, cored and cut into 1-inch pieces (for about 4 cups finely chopped)
1 medium carrot, peeled

Steps:

  • Place mustard and sugar in a non-reactive mixing bowl and whisk to mix. Gradually whisk in vinegar, oil and hot sauce. Season with salt and pepper to taste; the dressing should be highly seasoned. Set dressing aside.
  • Finely chop cabbage in a food processor fitted with a metal chopping blade, running the machine in short bursts; this is a chopped, not a shredded, slaw. Work in several batches so as not to overcrowd processor bowl.
  • Finely grate carrot by hand or use shredding disk of food processor.
  • Add cabbage and carrot to dressing and toss to mix. Taste for seasoning, adding more salt and vinegar as necessary.
  • The slaw tastes best served within a few hours of being made but can be refrigerated, covered, for a day or two.

Nutrition Facts : Calories 180.3, Fat 10.8, SaturatedFat 1.4, Sodium 258, Carbohydrate 20.6, Fiber 4.4, Sugar 16.1, Protein 2.9

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

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.

CARROT SLAW



Carrot Slaw image

Make and share this Carrot Slaw recipe from Food.com.

Provided by andypandy

Categories     Vegetable

Time 10m

Yield 3 1/2 cup servings

Number Of Ingredients 7

1 tablespoon fresh lemon juice
1/2 tablespoon white vinegar or 1/2 tablespoon unseasoned rice vinegar
1/2 tablespoon liquid honey
1 teaspoon Dijon mustard
salt and pepper
3 tablespoons olive oil or 3 tablespoons canola oil
2 cups shredded carrots

Steps:

  • Combine all the dressing ingredients, and toss over 2 cups peeled shredded carrots, just before serving.
  • Note-- sometimes I make my carrots in long strips with a potato peeler, (looks like linguini) and also add equal amount of a zucchini cut the same way-- for a two veggie slaw.

HORSERADISH MUSTARD SLAW



Horseradish Mustard Slaw image

The perfect slaw for your burger.

Provided by Emily Schweiss

Categories     Salad     Coleslaw Recipes     With Mayo

Time 1h

Yield 10

Number Of Ingredients 14

4 cups chopped cabbage
3 carrots, peeled and chopped
3 ribs celery, chopped
½ cup apple cider vinegar
¼ cup white sugar
1 ½ teaspoons salt
1 teaspoon ground black pepper
1 cup mayonnaise
3 tablespoons prepared horseradish
2 tablespoons stone-ground mustard
½ teaspoon chopped fresh parsley
½ teaspoon celery seed
½ teaspoon onion powder
½ teaspoon ground mustard

Steps:

  • Combine cabbage, carrots, and celery in a large bowl. Whisk vinegar sugar, salt, and pepper together in a small bowl; pour over cabbage and stir until well coated. Refrigerate cabbage mixture for 15 minutes.
  • Mix mayonnaise, horseradish, and mustard together in a bowl; stir into cabbage mixture. Add parsley, celery seed, onion powder, and mustard; mix well. Refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 207.9 calories, Carbohydrate 11.9 g, Cholesterol 8.4 mg, Fat 17.7 g, Fiber 2 g, Protein 1.1 g, SaturatedFat 2.7 g, Sodium 561.1 mg, Sugar 8.1 g

BIG BOB GIBSON MUSTARD SLAW



Big Bob Gibson Mustard Slaw image

This recipe for mustard slaw -- the Memphis version of this classic side dish -- is served at Big Bob Gibson Bar-B-Q in Decatur, Alabama. Like most slaws, this one tastes even better the next day. Choose a cabbage with crisp, firmly packed leaves; the head should be heavy for its size.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 13

2 medium heads green cabbage (about 4 pounds each), cored and shredded
1 large white onion, shredded
1 green bell pepper, seeded, deveined, and shredded
1 large carrot, peeled and shredded
1 large rib celery, shredded
3/4 cup apple-cider vinegar
3/4 cup prepared yellow mustard
1/2 cup ketchup
1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoon coarse salt
1/2 teaspoon cayenne pepper
1 1/4 cups sugar, or to taste

Steps:

  • In a large bowl, place cabbage, onion, bell pepper, carrot, and celery. Mix to combine.
  • In a small saucepan, combine vinegar, mustard, ketchup, sour cream, mayonnaise, salt, and cayenne pepper. Bring to a boil, whisking frequently. Pour over cabbage mixture. Add sugar, and stir to combine. Cover with plastic wrap, and chill.

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