Best 7 Carrot Cabbage Slaw Recipes
**Carrot Cabbage Slaw: A Crunchy and Versatile Side Dish**
Carrot cabbage slaw is a refreshing and crunchy side dish that is perfect for any occasion. Made with shredded carrots, cabbage, and a tangy dressing, this classic slaw is a staple at potlucks, picnics, and backyard barbecues. This article offers a collection of carrot cabbage slaw recipes, each with its own unique twist on the traditional dish. From classic mayonnaise-based dressings to lighter vinegar-based options, and even a few gluten-free and vegan variations, there's a recipe here to suit every taste and dietary preference. With its vibrant colors and crisp texture, carrot cabbage slaw adds a pop of flavor and crunch to any meal. Whether you're looking for a simple and classic slaw or something a little more adventurous, this article has the perfect recipe for you.
CARROT CABBAGE SLAW
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
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.
BEET, CABBAGE, AND CARROT SLAW WITH CARAWAY SEEDS
This flavorful slaw is bursting with vitamin C courtesy of raw red cabbage.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Make dressing: In a small bowl, combine caraway, lemon juice, miso, and shallot. Slowly whisk in oil until emulsified. Season with pepper. Set aside.
- In a large bowl, combine beets, cabbage, and carrots. Drizzle dressing over vegetables, and toss until combined. Serve chilled or at room temperature.
Nutrition Facts : Calories 79 g, Fat 5 g, Fiber 3 g, Protein 2 g, Sodium 172 g
GINGER, CUCUMBER, CARROT AND CABBAGE SLAW
Provided by David Tanis
Categories easy, quick, salads and dressings
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Put the cucumber, carrot and cabbage in a large bowl. Season with salt and pepper and toss well.
- Add the ginger and lime juice, then toss again. Let the vegetables marinate for at least 10 minutes.
Nutrition Facts : @context http, Calories 23, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 209 milligrams, Sugar 2 grams
CABBAGE, FRESH FENNEL, AND CARROT SLAW
Categories Salad Onion Side No-Cook Vegetarian Mayonnaise Fennel Carrot Summer Cabbage Sour Cream Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 9
Steps:
- Combine cabbage, fennel, onion, and carrot in large bowl. Whisk mayonnaise, sour cream, lemon juice, sugar, and hot sauce in medium bowl to blend. Season dressing to taste with salt and pepper. Add dressing to cabbage mixture; toss to coat. Season slaw to taste with salt and pepper. Refrigerate at least 1 hour and up to 2 hours, tossing occasionally. Transfer to serving bowl.
CARROT, JICAMA, AND RED CABBAGE SLAW
Myriad flavors combine to create this tasty slaw, which can be served atop our Chorizo con Queso Tortas.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Makes about 4 cups
Number Of Ingredients 10
Steps:
- Heat a small, heavy-bottomed skillet over high heat. Add anise seeds and toast, stirring constantly, until fragrant, about 30 seconds. Remove anise seeds from pan and let cool to room temperature.
- In a large bowl, mix together cabbage, carrots, jicama, and jalapeno. Add lime juice, salt, sugar, cilantro, mint, and cooled anise seeds; toss to combine; let stand at least 1 hour, stirring occasionally, before serving. Slaw is best when made up to 3 days in advance and can be stored in an airtight container, refrigerated.
CARROT CABBAGE SLAW WITH CUMIN VINAIGRETTE
Provided by Paul Grimes
Categories Side Vegetarian Quick & Easy Backyard BBQ Dinner Lunch Vinegar Carrot Healthy Vegan Cabbage Cumin Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Pick enough fronds from carrot tops to measure 1 cup, then coarsely chop.
- Cut carrots crosswise into 2-inch pieces, then julienne with slicer. 3Whisk together vinegar, brown sugar, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add oil in a slow stream, whisking until emulsified.
- Toss cabbage, carrots, and chopped carrot tops in a large bowl with enough vinaigrette to coat. Season with salt and let stand 30 minutes before serving.
CARROT AND RED CABBAGE SLAW WITH FETA AND DILL
Steps:
- Shred red cabbage and carrots either in a food processor using the shredder attachment or with a grater. You can also shred the cabbage easily with a sharp knife. To make it super easy, buy the carrots pre-shredded. Put in large bowl. In a food processor or belnder blend dill, lemon juice, olive oil, and salt and pepper to taste. Process until dill is chopped and dressing is emulsified. You may need to add more lemon juice or olive oil depending on your taste. Add dressing the carrot-cabbage mixture, making sure to get all the dill in, and toss until well coated. Crumble feta cheese in salad and gently toss again to incorporate feta. Do not over toss once cheese is added.
Tips:
- Choose fresh, crisp carrots and cabbage for the best flavor and texture. - Use a sharp knife or mandoline to thinly slice the vegetables for a more even slaw. - Add a squeeze of lemon juice or vinegar to brighten the flavors of the slaw. - For a sweeter slaw, add a tablespoon of honey or maple syrup to the dressing. - For a spicier slaw, add a pinch of cayenne pepper or red pepper flakes to the dressing. - If you're making the slaw ahead of time, store it in the refrigerator for up to 3 days. - Serve the slaw as a side dish with grilled or roasted meats, fish, or tofu.Conclusion:
This carrot and cabbage slaw is a delicious, refreshing, and healthy side dish that can be enjoyed all year round. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a simple and flavorful side dish, give this carrot and cabbage slaw a try.
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