Three Ingredient Carrot Slaw Food

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 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.

CRUNCHY 3-CABBAGE SLAW

Steps:

• Toss together the cabbage, carrots, onion, bell peppers and jalapeno peppers in a large bowl. Whisk together the vinegar, mustard, and sugar in a medium bowl; season with salt and pepper. Slowly whisk in the oil. Pour the dressing over the vegetables and toss to coat. Season with salt and pepper. Let sit 15 minutes at room temperature before serving.

CARROT SLAW

Steps:

• In a medium bowl, mix together the mayonnaise, pepper, salt and sugar. Stir in the carrots, raisins and pineapple chunks. Add the crushed red pepper, if desired. Top with the chives.
• Cover the slaw with plastic wrap and refrigerate for at least 30 minutes before serving, allowing flavors to meld.

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.

THREE INGREDIENT CARROT SLAW

Steps:

• Toss carrots and sunflower seeds in a bowl with the oil and vinegar salad dressing.

ORANGE CARROT SLAW

Steps:

• In a large bowl, add orange juice, vinegar, mustard, oil, salt, mint, and red pepper; whisk until blended.
• Add the coleslaw and carrot mixes and toss the salad to coat it with the dressing.
• Cover the salad and refrigerate it for at least 2 hours before serving so that the flavors can combine.

THREE INGREDIENT CARROT SLAW

Steps:

• Toss carrots and sunflower seeds in a bowl with the oil and vinegar salad dressing.

BALSAMIC CARROT SLAW

Steps:

• Peel and grate the carrots.
• Steam them for 10 minutes (until crisp/tender) adding the frozen peas the last 4 minutes.
• Mix the ingredients for the dressing, adding onions last.
• Toss with the carrots and chill.