Carrot Slaw With Toasted Pine Nuts And Herbs 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.

RAINBOW CHARD SLAW



Rainbow Chard Slaw image

Provided by Tana Amen

Categories     Salad     Leafy Green     Vegetable     Side     Vegetarian     Healthy     Vegan     Cabbage     Chard     Sugar Conscious     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 17

3 cups shredded or finely chopped Swiss chard
1 cup shredded purple cabbage
1/4 cup shredded carrot
1/2 cup chopped or slivered raw almonds (I like to soak them for 4 to 6 hours, time permitting)
1/4 cup macadamia-nut oil or olive oil (macadamia-nut oil gives this salad a unique flavor)
1 tablespoon apple cider vinegar
1 tablespoon Vegenaise (optional)
1/2 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon finely chopped fresh oregano, or 1/2 teaspoon dried
1 tablespoon chopped fresh basil, or 1/2 teaspoon dried
1/4 teaspoon black pepper
1/4 teaspoon sea salt (optional)
1 to 2 teaspoons xylitol or 1 packet stevia
1/4 cup raw hemp seeds
1/2 cup dried, unsweetened blueberries

Steps:

  • 1. Combine chard, cabbage, carrot, and nuts in a large bowl.
  • 2. In a small mixing bowl, combine oil, vinegar, Vegenaise, allspice, cinnamon, nutmeg, oregano, basil, pepper, salt, and sweetener. Whisk until mixture is blended well.
  • 3. Toss with salad mix.
  • 4. Allow salad to refrigerate for 30 minutes prior to serving, if possible, so flavors can marry. (This salad actually tastes better the following day, after the flavors marry and the chard has a chance to absorb some of the dressing.)
  • 5. Top with hemp seeds and dried blueberries.

CARROTS WITH PINE NUTS, RAISINS & PARSLEY



Carrots with pine nuts, raisins & parsley image

Bring out the sweetness of carrots with dried fruit, add texture with pine nuts and finish with fresh herbs

Provided by Good Food team

Categories     Dinner, Side dish

Time 20m

Number Of Ingredients 6

800g carrot , halved and cut on the diagonal into 1cm pieces
large knob of butter
50g pine nut
50g sultana
large pinch of sugar
small handful parsley , chopped

Steps:

  • Put the carrots in a large pan and cover with water. Bring to the boil and cook for 6-8 mins until just tender, then drain. Can be done the day before; just chill the carrots until needed.
  • Melt the butter in the same pan, add the pine nuts and sultanas, and cook for 2 mins until the pine nuts start to lightly brown. Return the carrots to the pan with the sugar, parsley and plenty of seasoning. Toss everything to coat.

Nutrition Facts : Calories 101 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

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

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.

CARROT SLAW WITH TOASTED PINE NUTS AND HERBS



CARROT SLAW WITH TOASTED PINE NUTS AND HERBS image

Categories     Salad     Vegetable     No-Cook     Quick & Easy

Yield 6 servings

Number Of Ingredients 9

Ingredients:
1 lb. fresh carrots, ends trimmed
1/2-cup orange juice
2 Tbs. extra virgin olive oil
5 cloves roasted garlic, squeezed from skins and finely chopped
1/2 tsp. hot red pepper flakes
2 Tbs. pine nuts
1/2-cup finely chopped fresh mint
1 teaspoon sea salt or other coarse salt

Steps:

  • Instructions: Use grating disc of a food processor or a hand grater to shred carrots. Place them in a medium bowl. Stir in orange juice, olive oil, garlic and pepper flakes. Heat a small, dry skillet on medium and add pine nuts. Cook, shaking pan constantly, until they are fragrant and lightly browned - about 5 minutes. Add toasted nuts to carrots and toss. Add herbs, toss and season to taste with coarse salt. Serve immediately.

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