Three Ingredient Carrot Slaw 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.

CRUNCHY 3-CABBAGE SLAW



Crunchy 3-Cabbage Slaw image

Provided by Bobby Flay

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 13

1/2 small head green cabbage, shredded
1/2 small head red cabbage, shredded
1/2 small head napa cabbage, shredded
2 carrots, shredded
1 red onion, halved and thinly sliced
1 yellow pepper, halved, seeded and cut into thin strips
1 orange pepper, halved, seeded and cut into thin strips
2 jalapeno peppers, finely diced
1/2 cup cider vinegar
2 teaspoons dry mustard
2 teaspoons sugar
Salt and freshly ground black pepper
1/3 cup vegetable oil

Steps:

  • Toss together the cabbage, carrots, onion, bell peppers and jalapeno peppers in a large bowl. Whisk together the vinegar, mustard, and sugar in a medium bowl; season with salt and pepper. Slowly whisk in the oil. Pour the dressing over the vegetables and toss to coat. Season with salt and pepper. Let sit 15 minutes at room temperature before serving.

BALSAMIC CARROT SLAW



Balsamic Carrot Slaw image

This version of Carrot Slaw was adapted from three different recipes, and a big hit at a dinner party, with an immediate recipe request. There are some big flavors in these carrots, and this is actually better the next day.

Provided by Claire de Luna

Categories     Vegetable

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 12

2 lbs carrots, shredded
2 cups frozen peas
1 (10 ounce) can tomato soup
1 large onion, chopped fine
3/4 cup sugar
3/4 cup light olive oil
1/2 cup balsamic vinegar
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 teaspoon pepper
1/2 teaspoon salt
garlic, to taste (optional)

Steps:

  • Peel and grate the carrots.
  • Steam them for 10 minutes (until crisp/tender) adding the frozen peas the last 4 minutes.
  • Mix the ingredients for the dressing, adding onions last.
  • Toss with the carrots and chill.

Nutrition Facts : Calories 368.9, Fat 21, SaturatedFat 2.9, Sodium 408.8, Carbohydrate 43.7, Fiber 5.5, Sugar 31.9, Protein 3.7

THREE INGREDIENT CARROT SLAW



Three Ingredient Carrot Slaw image

This recipe will put some fresh vegetables on your table in almost no time at all! My kids love it too. All the ingredients keep very well, so it's pantry-friendly. I keep my sunflower seeds in the freezer, and they stay fresh a long time.

Provided by Sylvia Moestl Vasilik

Categories     No Mayo Coleslaw

Time 10m

Yield 4

Number Of Ingredients 3

5 carrots, coarsely grated
¼ cup sunflower seeds
¼ cup oil and vinegar salad dressing (such as Newman's Own)

Steps:

  • Toss carrots and sunflower seeds in a bowl with the oil and vinegar salad dressing.

Nutrition Facts : Calories 77.8 calories, Carbohydrate 8.3 g, Fat 4.8 g, Fiber 2.1 g, Protein 0.7 g, SaturatedFat 0.3 g, Sodium 300.6 mg, Sugar 4.6 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.

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