Pear Carrot Slaw With Ginger Mint Dressing Recipes

CARROT GINGER DRESSING

Carrot Ginger Dressing image

What makes the salad dressing often served in sushi restaurants so delicious? The orange gives away the carrots, but everything else is blended into a smooth, tangy and well-balanced vinaigrette. Apple is used as an unexpected natural sweetener and miso adds a salty complexity. Be sure to find white miso; it is subtly sweet and mellow compared to other varieties and won't affect the color of your dressing.

Provided by Food Network Kitchen

Categories condiment

Time 10m

Yield about 1 1/4 cups

Number Of Ingredients 8

Ingredients

1 large carrot, peeled and roughly chopped (about 4 ounces)
1/2 red apple, such as Gala, Honeycrisp or Fuji, peeled, cored and roughly chopped (about 3 ounces)
One 1 1/2-inch piece fresh ginger, peeled and roughly chopped
1 clove garlic, peeled
1/4 cup white miso
1/4 cup unseasoned rice vinegar
3 tablespoons toasted sesame oil
Kosher salt and freshly ground black pepper

Steps:

Add the carrot, apple, ginger, garlic, miso, rice vinegar, sesame oil, 1 teaspoon salt and 1/4 teaspoon pepper to a blender. Puree until smooth. (If necessary, stop the blender and scrape down the sides with a rubber spatula to help the ingredients blend completely.) Season to taste with salt and pepper.
Use immediately or transfer to an airtight container and refrigerate for up to 7 days.

SHAVED CARROT AND PEAR SALAD WITH CURRY VINAIGRETTE

Shaved Carrot and Pear Salad with Curry Vinaigrette image

Provided by Giada De Laurentiis

Categories side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 1/2 pound large carrots, trimmed and peeled (about 8 carrots)
2 firm pears (recommended: D'Anjou)
2 tablespoons chopped fresh parsley leaves
2 tablespoons white wine vinegar
1 tablespoon curry powder
2 teaspoons honey
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

Steps:

Using a vegetable peeler cut the carrots lengthwise into thin ribbons or slices. Quarter, core, and stem the pears. Using a knife, slice into very thin strips. Place the carrot and pear slices in a large bowl with the chopped parsley.
In a blender combine the white wine, curry powder, honey, salt, and pepper and blend to combine. With the machine running add the olive oil. Pour the dressing over the carrots and pears. Toss to combine and serve immediately.

Nutrition Facts : Calories 264 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 600 milligrams, Carbohydrate 34 grams, Fiber 8 grams, Protein 2 grams, Sugar 20 grams

CRUNCHY CARROT SLAW WITH GINGER SOY SAUCE

Crunchy Carrot Slaw with Ginger Soy Sauce image

The lime & ginger give a nice tang to the salad. Be sure to grate crisp firm carrots or grate the carrots up to 3 hours ahead of time and place them in ice water in the fridge. Drain well in a colander before tossing with the dressing. Try this dressing on other salads too. I like to make my dressing several hours or the day before.

Provided by Bergy

Categories Vegetable

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 7

Ingredients

3 large crisp carrots, grated
1/8 teaspoon ginger powder
salt & pepper
1/8 cup fresh lime juice
1/2 tablespoon olive oil
1 tablespoon light soy sauce
1/2 teaspoon Dijon mustard

Steps:

Whisk together the lime juice, oil, soy& mustard.
Toss with the carrots.
Sprinkle in the ginger, salt& Pepper.
Serve immediately or cover bowl with plastic wrap and refrigerate.

Nutrition Facts : Calories 56.4, Fat 2.5, SaturatedFat 0.3, Sodium 394.4, Carbohydrate 8.2, Fiber 2.1, Sugar 3.6, Protein 1.4

CARROT AND PEAR SAUCE

Carrot and Pear Sauce image

I made this for my daughter initially but became a family favorite quickly. The sauce can be pureed to whatever consistency you prefer, our family likes this better as a smooth puree.

Provided by lucky

Categories Side Dish

Time 30m

Yield 4

Number Of Ingredients 5

Ingredients

4 carrots, peeled and chopped
2 pears - peeled, cored, and chopped
¼ cup water
2 tablespoons white sugar
¼ teaspoon ground cinnamon

Steps:

Stir carrots, pears, water, sugar, and cinnamon together in a saucepan over medium heat. Cover the saucepan with a lid and cook until carrots are soft, 15 to 20 minutes. Cool and mash with a fork or potato masher to desired consistency.

Nutrition Facts : Calories 110.2 calories, Carbohydrate 28.4 g, Fat 0.3 g, Fiber 5 g, Protein 1 g, Sodium 43.6 mg, Sugar 19.4 g

GINGER DRESSING

Ginger Dressing image

I love this flavorful ginger salad dressing because it's super easy to make and uses pantry staples. It's a quick fix to serve with salad greens or veggies on a weeknight. -Rashanda Cobbins, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 1-1/2 cups.

Number Of Ingredients 7

Ingredients

1/3 cup rice vinegar
3 tablespoons finely chopped onion
2 tablespoons minced fresh gingerroot
2 tablespoons soy sauce
1 tablespoon honey
1/4 teaspoon pepper
3/4 cup olive or peanut oil

Steps:

In a blender, combine the first six ingredients; cover and process until blended. While processing gradually add oil in a steady stream. Chill until serving.

Nutrition Facts : Calories 137 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 260mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.

GINGERED CRANBERRY-CARROT SLAW

Gingered Cranberry-Carrot Slaw image

Gingered Cranberry-Carrot Slaw gives this meal a nice tang with its dried cranberries and sweet-tart pineapple dressing. It also complements Asian and Thai foods. Genise Krause of Sturgeon Bay, Wisconsin shared the recipe.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1/2 cup unsweetened pineapple juice
2 tablespoons honey
1 tablespoon lemon juice
1 teaspoon cider vinegar
3 cups shredded carrots
1/2 cup dried cranberries
1 to 2 tablespoons minced fresh gingerroot

Steps:

In a large bowl, whisk the pineapple juice, honey, lemon juice and vinegar until smooth. Add the carrots, cranberries and ginger; toss to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 133 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 30mg sodium, Carbohydrate 35g carbohydrate (28g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

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

Ingredients

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

PEAR CARROT SLAW WITH GINGER MINT DRESSING

Pear Carrot Slaw With Ginger Mint Dressing image

Another favourite gingery recipe from "Red, Hot and Green". The book describes this as invigorating, refreshing and lusty in flavour! Low calorie and fat but still satisfying. Could be fat free by eliminating the oil and peanuts. My family is crazy about this taste!

Provided by Barefoot Beachcomber

Categories Apple

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons seasoned rice wine vinegar
2 tablespoons peanut oil
2 large Asian pears, cored and slivered
2 medium carrots, peeled and slivered
3 inches gingerroot, peeled and slivered
2 shallots, thinly sliced
salt and pepper, to taste
1/3 cup finely chopped of fresh mint
1/2 cup coarsely chopped toasted peanuts, for garnish

Steps:

In a large bowl, whisk together the vinegar and peanut oil.
Add the pears, carrots, ginger, and shallots; mix gently.
Season with salt and pepper.
The salad can be prepared to this point and refrigerated for up to 3 hours.
Just before serving add the mint and mix gently.
Serve immediately, garnished with the peanuts.

Nutrition Facts : Calories 243.9, Fat 16.2, SaturatedFat 2.4, Sodium 27.8, Carbohydrate 22.8, Fiber 7.9, Sugar 11.9, Protein 6.2

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