Best 4 Apple Carrot Slaw With Pistachios Recipes

CARROT AND PISTACHIO SLAW

Steps:

• Preheat the oven to 350 degrees F. Add the apricots to a small saucepan and cover with water. Bring to a rapid simmer, then turn off the heat and let the apricots slightly soften, 3 to 5 minutes; strain and set aside.
• Spread the pistachios on a rimmed baking sheet and toast until lightly browned and fragrant, 7 or 8 minutes; set aside.
• Whisk the oil and vinegar in a medium bowl.
• Shred the carrots on the large holes of a box grater. You can control the size of the shreds by changing the angle of the carrot; a more severe angle will create longer slices, whereas holding the carrot perpendicular to the holes will yield shorter, choppier pieces. Add the carrots and softened apricots to the dressing, season with salt and pepper and toss thoroughly to combine. Refrigerate the salad, covered, until the vinaigrette has been absorbed, up to 2 hours.
• Chop the pistachios and add to the salad just before serving.

APPLE SLAW

Steps:

• Using a sharp Chef's knife, remove the tough core from the cabbages. Then slice each quarter into thin shreds. You can also do that using a mandoline or a food processor.
• Transfer the shredded cabbages to a large bowl and add the shredded carrots and apple. Toss to combine. Reserve.
• Make the dressing by whisking all the dressing ingredients in a bowl. Taste and adjust the ingredients as needed.
• Pour the dressing over the apple slaw, tossing gently to combine so everything is thoroughly coated. Then, add the parsley and almonds, tossing again to combine.
• Refrigerate for 1 hour before serving, for best results!

CARROT AND BEET SLAW WITH PISTACHIOS AND RAISINS

Steps:

• Preheat oven to 350°F. Spread out pistachios on a small rimmed baking sheet; toast, stirring occasionally until golden brown, 6-8 minutes. Let cool; coarsely chop.
• Combine garlic, raisins, and vinegar in a large bowl; let sit 1 hour.
• Remove garlic from raisin mixture and discard. Add carrots, beets, pistachios, parsley, mint, lemon juice, and red pepper flakes; season with salt and pepper and toss to combine. Add oil; toss gently.

EASY APPLE-CARROT COLESLAW

Steps:

• Place a large colander into the sink. Place the coleslaw mix and red cabbage into the colander. Sprinkle lightly with salt, toss, and allow to stand 15 minutes.
• Pour the vinegar into a large bowl. Grate apples into the bowl and toss with vinegar to keep from turning brown. Stir in the grated carrots, mayonnaise, sour cream, and celery seed until evenly coated. Season with black pepper to taste.
• Rinse the coleslaw mix and cabbage with very cold water; drain, pressing out as much water as possible. Taste, and if still too salty, repeat the process. Pat dry with paper towels. Stir coleslaw and cabbage into apple mixture, and toss to coat evenly with dressing. Chill until ready to serve; stir before serving.