Orange Carrot Slaw 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.

ORANGE GLAZED CARROTS

Steps:

• Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.
• Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.

CABBAGE AND CORN SLAW WITH CILANTRO AND ORANGE DRESSING

Steps:

• Whisk orange juice concentrate, rice vinegar, and canola oil in small bowl. Season with salt and pepper. DO AHEAD Dressing can be made 1 day ahead. Cover and refrigerate.
• Combine slaw mix, corn kernels, carrots, red bell pepper strips, sliced green onions, and chopped cilantro in large bowl. Toss with enough dressing to coat. Season slaw to taste with salt and pepper. Let stand 15 minutes for flavors to blend. Toss again and serve.

ORANGE CARROT SALAD

Steps:

• Place carrots in a medium bowl. Section oranges into the bowl to catch juices. Add remaining ingredients and mix well. Cover and chill for several hours.

MANDARIN ORANGE CARROT SLAW

Steps:

• Combine all salad ingredients in a serving bowl, mix well.
• Combine dressing ingredients; whisk to blend thoroughly.
• Pour dressing over salad and mix well.
• Refrigerate for several hours.

JICAMA, CARROT ORANGE-CHIPOTLE SLAW

Steps:

• Whisk the marmalade with orange juice, chipotle sauce, vinegar and oil. Cut the jicama into pieces to fit in the feeder of a food processor. Place shredder attachment blade in bowl and shred the jicama. Toss jicama and carrots with dressing and cilantro.

ORANGE FRUIT SLAW

Steps:

• In a large bowl, combine the cabbage, orange, grapes, apple and celery. Stir in the yogurt, salt and pepper; toss until well coated. Cover and refrigerate until serving. Sprinkle with almonds just before serving.

CARROT AND BELL PEPPER SLAW

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.

ORANGE-CABBAGE SLAW

Steps:

• In a bowl, whisk together orange juice, 1 1/4 teaspoon orange zest, vinegar, sesame oil and salt until blended.
• Add green cabbage, red cabbage, scallions and carrots; toss gently to coat. Cover and chill 1 hour.
• Arrange cabbage leaves on serving platter, if desired. Top with slaw.
• Garnish with black and white sesame seeds, if desired.

ORANGE COLESLAW

Steps:

• Combine cabbage, radishes, queso blanco, peanuts, oranges, and shallot in a bowl. Drizzle with lime juice and olive oil. Add salt and pepper. Toss to combine.