Best 7 Carrot Cabbage Slaw Recipes

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.

GINGER, CUCUMBER, CARROT AND CABBAGE SLAW

Steps:

• Put the cucumber, carrot and cabbage in a large bowl. Season with salt and pepper and toss well.
• Add the ginger and lime juice, then toss again. Let the vegetables marinate for at least 10 minutes.

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.

CABBAGE, FRESH FENNEL, AND CARROT SLAW

Steps:

• Combine cabbage, fennel, onion, and carrot in large bowl. Whisk mayonnaise, sour cream, lemon juice, sugar, and hot sauce in medium bowl to blend. Season dressing to taste with salt and pepper. Add dressing to cabbage mixture; toss to coat. Season slaw to taste with salt and pepper. Refrigerate at least 1 hour and up to 2 hours, tossing occasionally. Transfer to serving bowl.

CARROT, JICAMA, AND RED CABBAGE SLAW

Steps:

• Heat a small, heavy-bottomed skillet over high heat. Add anise seeds and toast, stirring constantly, until fragrant, about 30 seconds. Remove anise seeds from pan and let cool to room temperature.
• In a large bowl, mix together cabbage, carrots, jicama, and jalapeno. Add lime juice, salt, sugar, cilantro, mint, and cooled anise seeds; toss to combine; let stand at least 1 hour, stirring occasionally, before serving. Slaw is best when made up to 3 days in advance and can be stored in an airtight container, refrigerated.

CARROT CABBAGE SLAW WITH CUMIN VINAIGRETTE

Steps:

• Pick enough fronds from carrot tops to measure 1 cup, then coarsely chop.
• Cut carrots crosswise into 2-inch pieces, then julienne with slicer. 3Whisk together vinegar, brown sugar, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add oil in a slow stream, whisking until emulsified.
• Toss cabbage, carrots, and chopped carrot tops in a large bowl with enough vinaigrette to coat. Season with salt and let stand 30 minutes before serving.

CARROT AND RED CABBAGE SLAW WITH FETA AND DILL

Steps:

• Shred red cabbage and carrots either in a food processor using the shredder attachment or with a grater. You can also shred the cabbage easily with a sharp knife. To make it super easy, buy the carrots pre-shredded. Put in large bowl. In a food processor or belnder blend dill, lemon juice, olive oil, and salt and pepper to taste. Process until dill is chopped and dressing is emulsified. You may need to add more lemon juice or olive oil depending on your taste. Add dressing the carrot-cabbage mixture, making sure to get all the dill in, and toss until well coated. Crumble feta cheese in salad and gently toss again to incorporate feta. Do not over toss once cheese is added.