CARROT SLAW WITH CARAWAY AND RAISINS
An apple-cider vinaigrette complements the earthy, subtle licorice flavor of the crushed caraway seeds and sweet raisins in this zippy carrot slaw.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 50m
Yield 4 cups
Number Of Ingredients 9
Steps:
- Lightly crush caraway seeds. Place in a large bowl with mustard, vinegar, and lemon juice. Whisk in olive oil. Stir in raisins or dried currants; season with salt and freshly ground pepper. Let stand 10 minutes.
- Meanwhile, julienne, grate, or spiralize peeled carrots (you should have 4 packed cups). Toss with vinaigrette and parsley. Season with salt and pepper. Let stand at least 30 minutes at room temperature before serving.
CARROT AND RAISIN SALAD WITH PINEAPPLE
Make and share this Carrot and Raisin Salad With Pineapple recipe from Food.com.
Provided by Trisha W
Categories Pineapple
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Toss raisins, carrots, and pineapple together lightly; set aside.
- Stir together mayonnaise, lemon juice, salt and sugar and add to the raisin mixture.
- Refrigerate until served.
Nutrition Facts : Calories 236.5, Fat 2.4, SaturatedFat 0.7, Cholesterol 12.1, Sodium 360.5, Carbohydrate 55.6, Fiber 4.3, Sugar 43.8, Protein 3
RAISIN COLESLAW
Using purchased shredded cabbage cuts prep time for this salad. If you don't care for raisins, chop up some dried apricots instead.-Ron Gardner, Grand Haven, Michigan
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the mayonnaise, honey, sugar, mustard and celery salt. In a serving bowl, toss the cabbage, carrots and raisins. Add mayonnaise mixture; toss to coat. Cover and refrigerate until serving.
Nutrition Facts : Calories 288 calories, Fat 22g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 226mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 2g fiber), Protein 1g protein.
CARROT SLAW
Steps:
- Wash the carrots and peel, if necessary. Using a vegetable peeler, cut the carrots into wide noodle-shaped strips.
- In a large mixing bowl whisk together the mayonnaise, salt, sugar, pineapple, raisins, curry powder, garlic, and celery seed and/or caraway seed, if using. Add the carrots and toss to combine. Serve immediately or refrigerate for 1 hour to serve cold.
CARROT RAISIN SALAD
This colorful traditional salad is one of my mother-in-law's favorites. It's fun to eat because of its crunchy texture, and the raisins give it a slightly sweet flavor. Plus, the dish is easy to prepare. -Denise Baumert, Dalhart, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Mix the first 4 ingredients. Stir in enough milk to reach desired consistency. Refrigerate until serving.
Nutrition Facts : Calories 122 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 76mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
CLASSIC CARROT SALAD WITH RAISINS
Steps:
- Gather the ingredients.
- Using a food processor with a shredding disc or a box grater, shred the carrots coarsely.
- In a large bowl, combine the carrots with the raisins.
- In a small bowl, combine the mayonnaise, sugar, lemon juice, and salt. Taste and add freshly ground black pepper, if desired.
- Add the dressing to the shredded carrots and raisins and toss to mix thoroughly. Cover the bowl and chill until serving time.
Nutrition Facts : Calories 170 kcal, Carbohydrate 23 g, Cholesterol 5 mg, Fiber 3 g, Protein 1 g, SaturatedFat 1 g, Sodium 203 mg, Sugar 16 g, Fat 9 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
CARROT AND RAISIN SALAD II
This is a recipe I made way back in sixth grade home economics class and it's still a favorite!
Provided by LINDA W.
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together the sour cream, mayonnaise, lemon juice, salt and brown sugar. Add carrots and raisins and stir until coated.
Nutrition Facts : Calories 343.2 calories, Carbohydrate 50.6 g, Cholesterol 23.1 mg, Fat 16.3 g, Fiber 4.7 g, Protein 3.4 g, SaturatedFat 5.3 g, Sodium 624.5 mg, Sugar 34.3 g
QUICK 'N' EASY CARROT SLAW
I've changed my Nana's original Southern carrot slaw recipe to be a little healthier, but it's still quick, easy, and delicious! Sometimes, instead of grating my carrots, after I peel them, I continue to use the peeler to make long strands.
Provided by Aimee
Categories Salad Coleslaw Recipes No Mayo
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Mix the carrots, raisins, coconut, pineapple tidbits, mini marshmallows, yogurt, and cinnamon in a salad bowl, and refrigerate for at least 1 hour to blend the flavors. Serve cold.
Nutrition Facts : Calories 118.7 calories, Carbohydrate 27.7 g, Cholesterol 0.3 mg, Fat 0.9 g, Fiber 2.5 g, Protein 1.9 g, SaturatedFat 0.7 g, Sodium 55.1 mg, Sugar 21.6 g
CARROT SLAW WITH GOLDEN RAISINS
Carrots are the star of this cabbageless slaw, spooned into individual servings;cumin seeds, golden raisins, and cilantro are added to give it a bit of Moroccan flavor.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Toast cumin seeds in a small skillet over medium heat, tossing occasionally, until they are fragrant and a shade darker, about 2 minutes. Lightly crush cumin seeds using a mortar and pestle, or using the flat side of a large knife. Set crushed seeds aside.
- Toss grated carrots, golden raisins, and orange and lemon juices together in a medium bowl. Add oil and crushed cumin seeds; season with salt. Add cayenne, if desired; toss in cilantro.
BEET AND CARROT SLAW WITH RAISINS AND NUTS
Easy beet and carrot slaw recipe with raisins and almonds. This healthy beet slaw is a perfect vegan side dish. Who knew raw beets tasted so great?
Provided by Nick @ walktoeat
Categories Appetizer
Time 15m
Number Of Ingredients 10
Steps:
- Add white wine vinegar, raisins, and garlic to a large bowl. Let sit while you prep the beets and carrots.
- Add beets, carrots, cilantro, nuts, salt, and lemon juice to the bowl. Toss to combine. Add olive oil and gently toss again to combine.
- Serve immediately or store 4-5 days covered in the refrigerator.
Nutrition Facts : Calories 271 kcal, Fat 16.4 g, ServingSize 1 serving
COLESLAW WITH RAISINS
Scrumptious. Slightly sweet. A bit different from traditional coleslaw. I like the "angel hair" coleslaw cabbage, but the mixture with carrots and red cabbage is great too. Try it with dried cranberries instead of raisins. Inspired from a recipe received from a friend.
Provided by Kathy228
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Open the bag of coleslaw cabbage into a large mixing bowl.
- Add raisins, onions and nuts. Combine gently.
- In a small bowl, whisk together the remaining (dressing) ingredients until very well blended.
- Pour the dressing over the cabbage mixture and gently combine until evenly blended.
- Refrigerate for a minimum of 2-hours.
- Garnish with a sprig of cilantro or parsley leaf (optional).
Nutrition Facts : Calories 332.1, Fat 22.6, SaturatedFat 2.7, Cholesterol 11.5, Sodium 625.9, Carbohydrate 33.3, Fiber 2.7, Sugar 19.8, Protein 3.5
CARROT SLAW
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 AND BEET SLAW WITH PISTACHIOS AND RAISINS
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
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.
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