Asparagus And Carrot Slaw Food

ASPARAGUS AND CARROT SLAW

Steps:

• Toss carrots and asparagus with mint, onion, oil, lemon juice, and salt.

RUTABAGA AND CARROT SLAW

Steps:

• Whisk 1/2 cup mayonnaise, 2 tablespoons each orange juice and white wine vinegar and 2 teaspoons sugar in a large bowl. Toss in 1 grated rutabaga, 1 grated carrot, 1/2 cup sliced red cabbage, 1 sliced scallion, 1/3 cup salted cashews and ¼ cup dried cherries. Refrigerate until cold, 20 minutes. Season with salt.

APPLE 'N' CARROT SLAW

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.

LEMONY ASPARAGUS SALAD WITH SHAVED CHEESE AND NUTS

Steps:

• Heat oven to 350 degrees. On a rimmed baking sheet, spread pistachios in an even layer and toast for 5 minutes. Remove from oven and let cool enough to handle, then roughly chop.
• Meanwhile, fill a large skillet with 1-inch water. Place steam basket on top, cover and bring to a simmer. Steam asparagus until just tender, about 5 minutes. Drain.
• Finely chop 3 tablespoons mixed soft herbs. In a medium bowl, combine shallot, lemon juice, a pinch of salt and the pepper, and let sit for 2 minutes. Whisk in oil, then stir in pistachios, cheese and chopped herbs.
• To serve, drizzle asparagus with oil and salt to taste. Dollop with dressing, tear remaining 1/2 cup herbs on top, and sprinkle generously with more cheese. Taste and adjust salt as needed.

ROASTED ASPARAGUS AND CARROTS

Steps:

• Preheat oven to 400 degrees. Divide vegetables between 2 rimmed baking sheets. Drizzle with oil; season with salt and pepper. Roast, tossing occasionally, until golden brown and tender, about 30 minutes.

RED CABBAGE-ASPARAGUS SALAD WITH TAHINI DRESSING

Steps:

• Bring a large pot of salted water to a boil over high heat. Blanch asparagus until just tender, drain, and immediately plunge into ice water to stop the cooking process. When the asparagus is cold, drain and slice on the diagonal into 1-inch pieces.
• In a small bowl, stir together tahini, water, lemon juice, and garlic. Stir in sugar to taste.
• Toss together asparagus, red cabbage, radishes, green onions, feta, pine nuts, and dill in a large bowl. Pour in tahini dressing and mix to combine.

ASPARAGUS AND CARROTS PARMESAN RECIPE

Steps:

• Soak the asparagus in cool water for 10 minutes. Trim the stems by snapping off the base at the point where the color changes from green to white. Trim and peel the carrots. Cut them into quarters lengthwise. In a large skillet, bring about 1 inch of water to a boil. Add the asparagus and salt and simmer for 3 to 5 minutes, or until the asparagus stalks are just tender. Remove the asparagus with a slotted spoon. Cool under running water and pat dry. In the same skillet, cook the carrots in the same manner. Cool under running water and pat dry. Butter a large shallow baking dish. Arrange the asparagus and carrots in the dish in overlapping layers. If not baking immediately, cover with plastic wrap and refrigerate for up to 5 or 6 hours. When ready to serve, preheat the oven to 400 degrees. Dot the vegetables with 2 tablespoons butter and sprinkle with the cheese. Bake until the vegetables are heated through and the cheese is melted, about 15 minutes. Serve immediately.

ASPARAGUS, JULIENNE CARROTS, AND RED PEPPERS

Steps:

• Fill a saute pan with water and bring to a simmer. Add the asparagus and cook for 30 seconds. Add the carrots and peppers and cook for another 10 seconds. Strain the water and season the veggies with butter, salt, and freshly ground black pepper. Serve immediately.

STIR-FRIED ASPARAGUS AND CARROTS

Steps:

• Combine broth, soy sauce, cornstarch and sugar in a small bowl, stirring until items are disolved making a broth.
• Heat oil, in a non-stick skillet, then add the asparagus pieces, cooking and stirring constantly, until bright green (about 2 minutes).
• Add the broth mixture and carrots, cooking and stirring constantly until sauce is thickened and asparagus tender (about 3 more minutes).

MOROCCAN CARROT SLAW

Steps:

• Toast the cumin seeds by putting them in a hot skillet over medium-high heat for about 30 seconds until they become fragrant. Remove from heat and put in a two-quart bowl.
• Add the lemon juice, ground cumin and oil. Mix well.
• Grate the carrots by putting them in the feed tube of a food processor and processing them through a shredding disk. (The reason for using baby carrots is one of convenience -- they come already peeled.)
• Alternatively, regular large carrots, peeled, can be used. Without a food processor, it's better to use large carrots and grate them by hand on a box grater. Add the grated carrots to the bowl and toss to coat well with the dressing.
• Season to taste with salt and pepper. Fold in coriander and marinate about 30 minutes at room temperature before serving. The salad can hold longer, but the coriander will turn dull green, so wait until the last minute before adding.

NAPA CABBAGE SLAW WITH CARROTS AND SESAME

Steps:

• Bring white wine vinegar to a simmer in a small saucepan over medium heat. Cook until reduced to 2 tablespoons, 4 to 6 minutes. Transfer to a large bowl and let cool completely, about 10 minutes. Whisk in sesame oil, vegetable oil, rice vinegar, soy sauce, sugar, ginger, and salt.
• Add cabbage and carrots to the bowl with the dressing and toss to coat. Let stand 5 minutes. Add sesame seeds and scallions.

CARROT AND CELERY SLAW WITH YOGURT CARAWAY DRESSING

Steps:

• In a bowl whisk together yogurt, mayonnaise, caraway seeds, and salt and pepper to taste and stir in carrot and celery.

CARROT AND APPLE SLAW

Steps:

• Whisk lemon juice and jelly in large bowl to blend. Add carrots, apple, cashews and raisins. Season to taste with salt and pepper. Toss thoroughly.

ASIAN-STYLE ASPARAGUS COLE SLAW

Steps:

• Cut off about 1/4 inch of stem ends of asparagus (the ends become fibrous very quickly!).
• Rinse asparagus; drain. Cut into 1-2 inch slice; julienne the stems (but not the heads!).
• Bring 1 inch of water to boiling in a medium saucepan. Place asparagus in steamer basket; cover and steam for 5 minutes or until asparagus is crisp-tender. Drain. Gently rinse with cool water.
• Combine asparagus, green cabbage, red cabbage, carrot, parsley, onion, and cashews in a large bowl. Toss gently with sesame oil, vinegar, and pepper.