Carrot And Pineapple Slaw Food

PINEAPPLE CARROT SALAD

Steps:

• Soak raisins in hot water for 30 minutes. Drain and dry.
• In a mixing bowl, combine the raisins, pineapple and carrots.
• Mix together the yogurt, sugar and salt. Add to carrot mixture; mix well, cover and refrigerate.

PINEAPPLE CARROT SALAD

Steps:

• In a large bowl, combine the pineapple, carrots, pineapple, celery and dates. Stir in sour cream until coated. Serve immediately. Refrigerate leftovers.

BAREFOOT CARROT SALAD

Steps:

• Place the raisins in a small bowl and cover with boiling water. Allow to sit for 5 minutes and then drain.
• Fit a food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches. Place the grated carrots in a medium bowl, add the lemon juice and toss.
• For the dressing, whisk together the sour cream, mayonnaise, sugar and salt. Pour the dressing over the carrots and add the pineapple and raisins. Toss together and serve.

CARROT AND PINEAPPLE KING COLESLAW

Steps:

• Mix and chill.

CARROT AND PINEAPPLE SLAW

Steps:

• Stir together carrot matchsticks and pineapple tidbits in a large bowl. Add yogurt, mayonnaise, chopped fresh basil, poppy seeds, ground mustard, and salt. Stir until combined.

CARROT AND PINEAPPLE COLESLAW

Steps:

• 1. In a small bowl, combine the cabbage, carrot, onion and pineapple. (I cut the pineapple chunks in half) In another small bowl, whisk the mayonnaise, sour cream, salt, sugar and lemon juice; pour over pineapple mixture; toss to coat. Chill for about an hour or two.

CARROTS AND PINEAPPLE

Steps:

• In a saucepan, bring 1 in. of water to a boil; place carrots in a steamer basket over water. Cover and steam for 8-10 minutes or until crisp-tender. Drain pineapple, reserving juice; set pineapple aside., In a saucepan, combine cornstarch and cinnamon. Add the brown sugar, butter and reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the carrots and pineapple; heat through.

CARROT AND RAISIN SALAD WITH PINEAPPLE

Steps:

• Toss raisins, carrots, and pineapple together lightly; set aside.
• Stir together mayonnaise, lemon juice, salt and sugar and add to the raisin mixture.
• Refrigerate until served.

CARROT SLAW

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.

CARROT SLAW

Steps:

• Wash the carrots and peel, if necessary. Using a vegetable peeler, cut the carrots into wide noodle-shaped strips.
• In a large mixing bowl whisk together the mayonnaise, salt, sugar, pineapple, raisins, curry powder, garlic, and celery seed and/or caraway seed, if using. Add the carrots and toss to combine. Serve immediately or refrigerate for 1 hour to serve cold.

CARROT PINEAPPLE SLAW

Steps:

• In a large bowl, toss together carrots, cabbage, pineapple and walnuts. In a small bowl, stir together remaining ingredients including the reserved pineapple juice. Pour dressing over slaw, toss gently. Cover and refrigerate 2-24 hours.

APPLE CARROT PINEAPPLE SALAD

Steps:

• Combine all ingredients and serve.

PINEAPPLE CARROT SLAW

Steps:

• In large bowl, toss together carrots, cabbage, pineapple and walnuts and set the mixture aside.
• In small bowl, combine the mayonnaise, sugar, vinegar, pepper and reserved pineapple juice.
• Whisk to combine and then pour the dressing over the mixed vegetables.
• Toss gently to coat and then cover and refrigerate the salad for 2-24 hours.