Shredded Carrot And Cabbage Coleslaw Food

HEALTHY CARROT CABBAGE COLESLAW

Steps:

• Place the prepared coleslaw ingredients in a large bowl.
• Add the dressing ingredients to the coleslaw ingredients.
• Give the ingredients a good toss to evenly distribute.
• Taste and adjust for flavour preferences such as adding more Greek yogurt for additional tanginess or more apple cider vinegar for more acidic flavour. Enjoy!

SHREDDED-CARROT-AND-CABBAGE COLESLAW

Steps:

• Combine vinegar, mustard, honey, and cayenne in a small bowl. Toss together vegetables in a large bowl; season with salt. Drizzle with dressing; toss. Refrigerate at least 1 hour and up to 4 hours before serving.

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 CABBAGE SLAW

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.

CARROT AND CABBAGE COLESLAW WITH RICE VINEGAR DRESSING AND DRY ROAST

Steps:

• In large bowl, whisk together vinegar, oil, honey and soy sauce.
• Add carrots and cabbage.
• Toss to blend.
• Sprinkle peanuts on top and serve.

CREAMY BROCCOLI AND CARROT SLAW

Steps:

• Combine mayonnaise, fresh lemon juice, onion and mustard in medium bowl; whisk to blend. Add broccoli and carrots; toss to coat. Season slaw to taste with salt and pepper. Refrigerate to blend flavors, about 20 minutes.

ZUCCHINI AND CARROT COLESLAW

Steps:

• Place zucchini in a colander and let drain thoroughly, about 30 minutes. Toss with carrot in a large salad bowl; stir in creamy salad dressing and sugar. Chill the coleslaw for 1 hour to blend flavors, stir again, and season with salt and black pepper.

SHREDDED RED CABBAGE AND CARROT SALAD

Steps:

• Cover the shredded cabbage with cold water, and let sit for 15 minutes while you prepare the remaining ingredients. Drain.
• Toss together the cabbage, carrots, parsley, chives and dill.
• Whisk together the lemon juice, vinegar, salt, pepper, garlic and Dijon mustard. Whisk in the oil. Toss with the vegetables and herbs. Taste, adjust seasonings and serve. Alternately, allow to sit for 30 minutes to an hour in the refrigerator, then serve.

SHREDDED CARROT BURGERS

Steps:

• Equipment:.
• Food Processor with grater attachment, Medium Nonstick skillet, rubber spatula for flipping burgers.
• In a large bowl, mix carrots, scallions, curry powder, flour, yogurt, egg, 1/2 teaspoon salt and 1/8 teaspoon ground black pepper until well combined. Use a 1/2 cup measuring cup and make 4 patties, pressing gently to make uniform, then turn out onto a plate.
• In a medium bowl, mix to combine shredded cabbage, 2 tablespoons olive oil, lemon juice and season to taste with salt and pepper. Set aside.
• Heat 2 tablespoons olive oil in a nonstick skillet over medium heat. Cook carrot burgers until golden and cooked through, about 3-4 minutes per side. Transfer to a towel-lined plate.
• To assemble burgers, top buns with carrot burger, slices roasted red peppers, avocado and red cabbage slaw.