Tropical Apple Carrot Slaw Recipes

APPLE 'N' CARROT SLAW

Apple 'n' Carrot Slaw image

"This crispy, colorful slaw is a true crowd-pleaser at any picnic or church gathering. The apples add color and a touch of sweetness," says Julia Livingston, Frostproof, Florida.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 42 (3/4-cup) servings.

Number Of Ingredients 8

Ingredients

4 large heads cabbage, shredded
1 pound carrots, shredded
6 medium red apples, finely chopped
3 cups mayonnaise
1/2 cup sugar
1/4 cup white vinegar
3 teaspoons salt
2 teaspoons pepper

Steps:

In a very large bowl, combine the cabbage, carrots and apples. In a large bowl, combine the mayonnaise, sugar, vinegar, salt and pepper. Pour over the cabbage mixture and toss to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 68 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 331mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

TROPICAL CARROT-APPLE JUICE

Tropical Carrot-Apple Juice image

This recipe can be changed to what you like. Add more apples, lower the amount of carrots; what have you.

Provided by meg

Categories 100+ Breakfast and Brunch Recipes Drinks

Time 10m

Yield 6

Number Of Ingredients 7

Ingredients

1 large apple, quartered
½ (15 ounce) can pineapple chunks
3 large carrots, ends trimmed
2 teaspoons fresh ginger
2 large stalks celery
½ medium beet
1 teaspoon white sugar

Steps:

Juice the apple, pineapple, carrots, ginger, celery, and beet in a juice machine. Sweeten with sugar if desired.

Nutrition Facts : Calories 64 calories, Carbohydrate 16 g, Fat 0.2 g, Fiber 2.6 g, Protein 0.8 g, Sodium 48 mg, Sugar 12 g

CARROT, APPLE, AND FENNEL SLAW

Carrot, Apple, and Fennel Slaw image

This variation on coleslawincludes carrots but replaces cabbage with fenneland Granny Smith applematchsticks, tossed in a tarragon-flavored dressing.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 8

Ingredients

1/2 cup plain nonfat yogurt
2 tablespoons white-wine vinegar
1/2 teaspoon celery seeds
1/4 teaspoon coarse salt
1 tablespoon freshly chopped tarragon
1 pound carrots, peeled and cut into 3-by-1/4-inch matchsticks
1 fennel bulb, cut into 3-by-1/4-inch matchsticks
1 Granny Smith apple, unpeeled, cored, and cut into 1/2-inch wedges

Steps:

Place the yogurt, white-wine vinegar, celery seeds, salt, and tarragon in a small bowl, and whisk to combine; set aside.
Place the carrot and fennel matchsticks and apple wedges in a medium bowl. Add the reserved yogurt dressing, and toss to combine. Serve.

Nutrition Facts : Calories 90 g, Cholesterol 1 g, Fat 1 g, Fiber 6 g, Protein 3 g, Sodium 194 g

TROPICAL APPLE CARROT SLAW

Tropical Apple Carrot Slaw image

This slaw is a lighter take on Waldorf and carrot salad, with a tropical spin. Light, refreshing and very tasty! It's best eaten the same day. It can keep a few days, but will not look freshly made. Great for an outdoor party or picnic since there is no mayo.

Provided by Foodie girl

Categories Orange Salad

Time 31m

Yield 6

Number Of Ingredients 11

Ingredients

¼ cup raisins
1 apple, cut into matchsticks
¼ cup orange juice
1 orange, sectioned and diced
2 stalks celery, cut into matchsticks
1 large carrot, shredded
¼ cup chopped fresh pineapple
¼ cup chopped walnuts
¼ cup shredded coconut
1 tablespoon honey
½ (5.3 ounce) container plain Greek yogurt

Steps:

Place raisins in a small microwave-safe bowl and cover with water. Microwave until raisins appear plump, 30 to 60 seconds. Let cool slightly; drain.
Toss apple in orange juice to prevent oxidation in a large bowl. Stir in raisins, orange, celery, carrot, pineapple, walnuts, and coconut.
Warm honey in the microwave for about 10 seconds; mix into the Greek yogurt. Pour yogurt mixture over salad and mix well.

Nutrition Facts : Calories 144.4 calories, Carbohydrate 20.4 g, Cholesterol 2.7 mg, Fat 7.1 g, Fiber 3.1 g, Protein 2.6 g, SaturatedFat 3.1 g, Sodium 29.5 mg, Sugar 15.2 g

CARROT AND APPLE SLAW

Carrot and Apple Slaw image

A fabulous recipe from Lidia Bastianich. I love to serve this with fish, chicken, pork...in a leaf of bib lettuce or on its own, it's delicious!! Cook time is chill time (make ahead the store in the fridge covered till ready to serve).

Provided by CindiJ

Categories Apple

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

3 large carrots, PEELED AND JULIENNED (ABOUT 2 CUPS)
2 Granny Smith apples, SKIN ON, JULIENNED (ABOUT 3 CUPS)
1 orange, Zest and juiced
3 tablespoons extra-virgin olive oil
2 tablespoons fresh Italian parsley, CHOPPED
fresh ground black pepper (2 cranks)
1/4 teaspoon kosher salt

Steps:

Peel and julienne carrots, then julienne the apples (leave skin on). Place in large glass bowl.
Zest the orange over the carrot and apple mixture.
Juice the orange over the mixture and add olive oil.
Add the salt and pepper.
Toss and serve cold.

Nutrition Facts : Calories 83.2, Fat 5.2, SaturatedFat 0.7, Sodium 91.9, Carbohydrate 9.7, Fiber 1.7, Sugar 6.9, Protein 0.5

APPLE-CARROT SLAW WITH PISTACHIOS

Apple-Carrot Slaw with Pistachios image

Sweet, crunchy and colorful, a vibrant slaw like this will be an all-star at your next potluck spread. I prefer to use freshly julienned carrots and apples because I love their sunny flavors. -Linda Schend, Kenosha, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings (1 cup each).

Number Of Ingredients 7

Ingredients

6 cups julienned carrots (about 9 ounces)
4 medium Fuji, Gala or other sweet apples, julienned
1/4 cup lemon juice
2 tablespoons sugar
1-1/2 teaspoons ground cinnamon
1 cup chopped pistachios, divided
Dash salt

Steps:

In a large bowl, combine the first five ingredients. Add 1/2 cup pistachios; toss to combine. Season with salt to taste. Refrigerate, covered, until serving. Just before serving, sprinkle with remaining 1/2 cup pistachios.

Nutrition Facts : Calories 171 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 140mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 5g fiber), Protein 4g protein.

TROPICAL CABBAGE SLAW

Tropical Cabbage Slaw image

This makes a nice tangy cabbage slaw with a crunch. Great for hot summer days. Serve it as a side dish or have it for lunch. The homemade dressing is the key to this cool salad.

Provided by Vseward Chef-V

Categories Pineapple

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 (8 1/4 ounce) can crushed pineapple in syrup
4 cups chopped cabbage
1 medium red apple, cored and chunked
1 cup shredded carrot
1 cup sliced celery
1/2 cup chopped green onion
1/2 cup toasted pecans (optional)
1 egg yolk
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon celery salt
1/2 teaspoon Worcestershire sauce
1 dash cayenne pepper
1/2 cup vegetable oil

Steps:

Drain pineapple, reserving 1/4 cup syrup.
Combine crushed pineapple, cabbage, carrots, celery, pecans, apples and onions with reserved syrup, set aside.
In a blender combine egg yolk, lemon juice, mustard, celery salt, Worcestershire and cayenne. With blender on low setting add oil slowly until thickened. It is best to add oil a few drops at a time.
Toss salad mixture with dressing. Cover; refrigerate at least 1 hour.

Nutrition Facts : Calories 339.2, Fat 28.6, SaturatedFat 4, Cholesterol 47.2, Sodium 77.5, Carbohydrate 21.4, Fiber 4.5, Sugar 15.7, Protein 2.6

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