Carrotcarawayslaw Recipes

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 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 SLAW WITH GOLDEN RAISINS

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.

CARROT SLAW

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.

QUICK 'N' EASY CARROT SLAW

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.

CABBAGE-AND-CARAWAY SLAW

Steps:

• In a large bowl, combine the cut cabbage, apples, scallions and watercress.
• In a small bowl, combine the other ingredients, and whisk well. Taste, and adjust seasoning.
• Pour the dressing over the greens, and toss well to combine.

CARROT & CARAWAY SLAW

Steps:

• Caraways taste best when toasted, so please add the caraway seeds to a dry pan over medium heat, stir constantly for 2 minutes.
• In a large bowl add the carrots, caraway seeds, vinegar, olive oil, honey and salt.
• Taste and add more salt if desired.
• This makes a lovely side dish.

CARROT AND CARAWAY SOUP

Steps:

• Melt butter in heavy medium saucepan over medium heat. Add onion and sauté 1 minute. Add carrots and sauté until onion is tender, about 8 minutes. Add caraway and cook 30 seconds. Add 1 can broth. Cover and simmer until carrots are tender, about 35 minutes.
• Transfer soup to processor; puree. Season to taste with salt and pepper. Do ahead Can be made 1 day ahead. Cover and refrigerate.
• Return soup to saucepan and bring to simmer, thinning with more broth if too thick. Mix in aquavit. Ladle into bowls. Garnish with parsley and serve.

CARROT SLAW WITH CARAWAY AND RAISINS

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 HONEY LOAF

Steps:

• Preheat oven to 350°. Combine eggs, oil, honey and vanilla; beat until smooth. In another bowl, whisk next 7 ingredients for 30 seconds. Stir flour mixture into egg mixture just until combined. Add carrots; mix well., Pour batter into a lightly greased 9x5-in. loaf pan; bake until a toothpick inserted in center of loaf comes out clean, about 1 hour. Cool 10 minutes before removing to a wire rack.

CARROT SLAW

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.

BUTTERY CARAWAY CARROTS

Steps:

• Peel the carrots and trim off the ends. Cut in half lengthways, then cut on the diagonal into slices about ½cm thick. Place the carrots in a steamer basket and steam for 5-7 mins until softened, or place in a heatproof bowl with a little water and microwave on High for 3-5 mins.
• To finish the dish, gently heat the butter in a frying pan. Tip in the caraway seeds and cook for 30 secs until they start sizzling. Add the carrots and stir into the butter until glossy and heated through, about 3 mins. Toss through the parsley and serve.