Carrot Caraway Slaw Food

CARROT & CARAWAY SLAW

Steps:

• Caraways taste best when toasted, so please add the caraway seeds to a dry pan over medium heat, stir constantly for 2 minutes.
• In a large bowl add the carrots, caraway seeds, vinegar, olive oil, honey and salt.
• Taste and add more salt if desired.
• This makes a lovely side dish.

MAKE-AHEAD TURKEY AND SWISS SANDWICHES WITH CARROT SLAW

Steps:

• For the carrot slaw: Mix the grated carrots with the vinegar, mayonnaise, chives, parsley, caraway, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.
• For the sandwiches: Lightly toast the bread. Prop the bread against something and let it cool upright so that the steam does not make it soggy.
• Lay out the bread and generously slather with mustard. Divide the turkey equally among 4 slices of the bread and the cheese evenly among the remaining 4 slices. Top the turkey with the carrot slaw and pickles, then invert the bread with the cheese over top to make 4 sandwiches. Wrap each sandwich in wax paper and refrigerate for up to 4 hours until ready to serve.
• Cut the sandwiches in halves or thirds before serving.

CLASSIC COLESLAW WITH CARAWAY

Steps:

• If using regular yogurt, place it in a strainer lined with a paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes. In a large bowl whisk together the Greek or stained yogurt, mayonnaise, vinegar, sugar, salt and pepper. Add coleslaw mix and caraway seeds and toss to coat.
• Excellent source of: Vitamin A and Vitamin C.

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.

AUNTIE'S CARAWAY COLESLAW

Steps:

• Combine the cabbage, carrot, caraway seeds and parsley in a medium salad bowl. Whisk the dressing ingredients together in a small bowl. Drizzle the dressing over the coleslaw mix, then season with salt and black pepper to your taste, and toss well.

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.

BEET, CABBAGE, AND CARROT SLAW WITH CARAWAY SEEDS

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 to combine.
• Serve chilled or at room temperature.

CARROT SLAW

Steps:

• Combine all the dressing ingredients, and toss over 2 cups peeled shredded carrots, just before serving.
• Note-- sometimes I make my carrots in long strips with a potato peeler, (looks like linguini) and also add equal amount of a zucchini cut the same way-- for a two veggie slaw.

KOHLRABI AND CARROT SLAW

Steps:

• In a bowl, combine dressing ingredients and mix well.
• Add kohlrabi and carrots and toss to mix.

CABBAGE-AND-CARAWAY SLAW

Steps:

• In a large bowl, combine the cut cabbage, apples, scallions and watercress.
• In a small bowl, combine the other ingredients, and whisk well. Taste, and adjust seasoning.
• Pour the dressing over the greens, and toss well to combine.

BUTTERY CARAWAY CARROTS

Steps:

• Peel the carrots and trim off the ends. Cut in half lengthways, then cut on the diagonal into slices about ½cm thick. Place the carrots in a steamer basket and steam for 5-7 mins until softened, or place in a heatproof bowl with a little water and microwave on High for 3-5 mins.
• To finish the dish, gently heat the butter in a frying pan. Tip in the caraway seeds and cook for 30 secs until they start sizzling. Add the carrots and stir into the butter until glossy and heated through, about 3 mins. Toss through the parsley and serve.

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 SLAW WITH CARAWAY AND RAISINS

Steps:

• Lightly crush caraway seeds. Place in a large bowl with mustard, vinegar, and lemon juice. Whisk in olive oil. Stir in raisins or dried currants; season with salt and freshly ground pepper. Let stand 10 minutes.
• Meanwhile, julienne, grate, or spiralize peeled carrots (you should have 4 packed cups). Toss with vinaigrette and parsley. Season with salt and pepper. Let stand at least 30 minutes at room temperature before serving.

CARROT, YELLOW BEET, AND APPLE SLAW WITH CARAWAY SEED DRESSING

Steps:

• Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely grate carrots, beets, and apple into a large bowl.
• Whisk yogurt, mayonnaise, vinegar, honey, caraway seeds, 1 tsp. salt, and 1/2 tsp. pepper in another large bowl until smooth.
• Add carrots, beets, apple, and kale and toss to combine. Season with salt and pepper. Cover and chill until ready to serve.
• Do Ahead
• Slaw can be made and chilled for up to 8 hours.

SWEET BALSAMIC PORK WITH CARAWAY SLAW

Steps:

• First, take a look at the pork steaks. If they are thick, bash them with the base of a saucepan or a rolling pin to make them thinner, as you want them to cook quite quickly to stop the sweet glaze from burning.
• Mix the ketchup, vinegar, honey and garlic in a shallow dish, then add the steaks and turn them until well coated. Cook now, or set aside to marinate in the fridge for up to 24 hours. Heat a griddle pan and cook the steaks for about 3-4 mins each side.
• Mix all the ingredients for the slaw with some seasoning. Serve the pork and slaw with a baked potato.

CARAWAY COLESLAW

Steps:

• In a large mixing bowl, add the vinegar, salt and sugar. Mix until sugar is dissolved.
• Add caraway seeds and let sit for a few minutes.
• Whisk in the mayo until smooth.
• Add the cabbage and toss to coat evenly.
• Let sit in the fridge for at least 1 hour before serving.

BEET, CABBAGE, AND CARROT SLAW WITH CARAWAY SEEDS

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.

CHEESE-STUFFED SMOKED PORK CHOPS ON WARM CABBAGE CARAWAY SLAW

Steps:

• Toss together cabbage, carrot, vinegar, sugar, caraway seeds, and salt in a bowl and let stand, tossing occasionally, 15 minutes.
• Holding a sharp small knife parallel to a work surface, cut a wide pocket in each chop, beginning at rounded edge and cutting through to bone. Divide cheese among pockets, packing it in and pressing chops flat. Pat chops dry and season with pepper.
• Heat 1 tablespoon oil in a wide 3- to 4-quart heavy pot over moderate heat until hot but not smoking, then cook slaw, tossing frequently, until cabbage is crisp-tender, 5 to 7 minutes.
• Heat remaining tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chops, turning over once, until browned, 2 to 4 minutes total. Cover skillet and cook chops until just heated through and cheese is melted, about 3 minutes more.
• Divide slaw among 4 plates and top with chops.