Shredded Carrot And Cabbage Coleslaw Recipes

CARROT CABBAGE SLAW

Carrot Cabbage Slaw image

This crunchy salad with a homemade honey dressing is light and could complement almost any main dish. -Geordyth Sullivan, Cutler Bay, Florida

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

4 cups shredded cabbage
2 cups shredded carrots
2 medium Golden Delicious apples, chopped
1 cup raisins
1/2 cup chopped walnuts
1/2 cup honey
1 tablespoon lemon juice
1 cup sour cream
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 to 1/4 teaspoon ground nutmeg, optional

Steps:

In a large serving bowl, combine the cabbage, carrots, apples, raisins and walnuts. , In a small bowl, combine the honey and lemon juice until smooth. Stir in the sour cream, salt, pepper and, if desired, nutmeg. Stir into cabbage mixture. Chill until serving.

Nutrition Facts : Calories 176 calories, Fat 6g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 71mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 2g fiber), Protein 3g protein.

SHREDDED RED CABBAGE AND CARROT SALAD

Shredded Red Cabbage and Carrot Salad image

This is a beautiful salad that keeps well for a few days in the refrigerator. For best results, make sure to shred the cabbage very thinly.

Provided by Martha Rose Shulman

Categories easy, weekday, salads and dressings

Time 1h

Yield Serves four

Number Of Ingredients 12

Ingredients

3/4 pound red cabbage, cored and finely shredded
1/4 pound carrots, peeled and finely grated
1 tablespoon finely chopped flat-leaf parsley
1 teaspoon minced fresh chives
1 teaspoon minced fresh dill
1 tablespoon freshly squeezed lemon juice
1 tablespoon sherry vinegar or white wine vinegar
Salt
freshly ground pepper to taste
1 small garlic clove, finely minced
1 teaspoon Dijon mustard
6 tablespoons extra virgin olive oil or canola oil (or a mix of the two), or use 2 tablespoons plain low-fat yogurt or buttermilk and 4 tablespoons oil

Steps:

Cover the shredded cabbage with cold water, and let sit for 15 minutes while you prepare the remaining ingredients. Drain.
Toss together the cabbage, carrots, parsley, chives and dill.
Whisk together the lemon juice, vinegar, salt, pepper, garlic and Dijon mustard. Whisk in the oil. Toss with the vegetables and herbs. Taste, adjust seasonings and serve. Alternately, allow to sit for 30 minutes to an hour in the refrigerator, then serve.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 17 grams, Carbohydrate 10 grams, Fat 21 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 336 milligrams, Sugar 5 grams, TransFat 0 grams

CARROT AND CABBAGE COLESLAW WITH RICE VINEGAR DRESSING AND DRY ROAST

Carrot and Cabbage Coleslaw With Rice Vinegar Dressing and Dry Roast image

I make this a few times last summer, and it was lovely with bbq'ed chicken and steak. You can leave the nuts out, I did once. Points 2.

Provided by Dancer

Categories Greens

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons rice wine vinegar
1 teaspoon canola oil
1 teaspoon honey
1 teaspoon soy sauce
1 cup coarsely shredded carrot
2 cups coarsely shredded cabbage
1/3 cup dry roasted peanuts, preferably unsalted, chopped

Steps:

In large bowl, whisk together vinegar, oil, honey and soy sauce.
Add carrots and cabbage.
Toss to blend.
Sprinkle peanuts on top and serve.

Nutrition Facts : Calories 97.5, Fat 7.1, SaturatedFat 0.9, Sodium 175.1, Carbohydrate 6.8, Fiber 2.1, Sugar 3.2, Protein 3.6

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