Apple N Carrot Slaw Recipes

Steps:

• In a very large bowl, combine the cabbage, carrots and apples. In a large bowl, combine the mayonnaise, sugar, vinegar, salt and pepper. Pour over the cabbage mixture and toss to coat. Cover and refrigerate until serving.

Steps:

• Prepare the Poppy Seed Dressing. In a medium bowl, combine all the ingredients together until well blended. Set aside.
• Prepare the salad. In a large bowl, combine the cabbage, carrots, scallions, parsley, and apples. Pour in the reserved dressing and toss until well blended. Refrigerate at least 1 hour before serving, mixing the salad at least once to evenly distribute the dressing.

Steps:

• Peel and julienne carrots, then julienne the apples (leave skin on). Place in large glass bowl.
• Zest the orange over the carrot and apple mixture.
• Juice the orange over the mixture and add olive oil.
• Add the salt and pepper.
• Toss and serve cold.

Steps:

• Place a large colander into the sink. Place the coleslaw mix and red cabbage into the colander. Sprinkle lightly with salt, toss, and allow to stand 15 minutes.
• Pour the vinegar into a large bowl. Grate apples into the bowl and toss with vinegar to keep from turning brown. Stir in the grated carrots, mayonnaise, sour cream, and celery seed until evenly coated. Season with black pepper to taste.
• Rinse the coleslaw mix and cabbage with very cold water; drain, pressing out as much water as possible. Taste, and if still too salty, repeat the process. Pat dry with paper towels. Stir coleslaw and cabbage into apple mixture, and toss to coat evenly with dressing. Chill until ready to serve; stir before serving.

Steps:

• In a large bowl, combine the first five ingredients. Add 1/2 cup pistachios; toss to combine. Season with salt to taste. Refrigerate, covered, until serving. Just before serving, sprinkle with remaining 1/2 cup pistachios.

Steps:

• Whisk sour cream, sugar, vinegar, and ranch dressing mix together in a large bowl; fold in cabbage mix, apples, celery, and green onion. Toss mixture to coat; season with salt and pepper. Cover bowl tightly with plastic wrap and chill until flavors blend, 20 minutes to 4 hours.

Steps:

• Place the yogurt, white-wine vinegar, celery seeds, salt, and tarragon in a small bowl, and whisk to combine; set aside.
• Place the carrot and fennel matchsticks and apple wedges in a medium bowl. Add the reserved yogurt dressing, and toss to combine. Serve.

Steps:

• In a 10- to 12-inch non-stick skillet sauté pecans in butter over moderately high heat, stirring, until golden and transfer with a slotted spoon to a small dish. Using the julienne blade of a hand-held slicing device or food processor cut apple, cored, and carrot into 1/8-inch julienne strips and add with onion to skillet. In the skillet sauté mixture over moderately high heat, stirring, 1 minute and stir in water, sugar, salt, and pepper to taste. Simmer slaw, covered, until carrot is just tender, 1 to 2 minutes.

Steps:

• Combine dried cranberries and 1/4 cup orange juice in a small bowl; set aside.
• In a large bowl, toss apple with remaining 1/4 cup orance juice. Mix in carrots, red onion, cilantro, and pumpkin seeds.
• Drain cranberries, reserving juice; add cranberries to apple-carrot mixture.
• Whisk reserved orange juice and olive oil; pour over slaw and toss well. Season to taste with black pepper.
• Serve cold or at room temperature.

Steps:

• Whisk lemon juice and jelly in large bowl to blend. Add carrots, apple, cashews and raisins. Season to taste with salt and pepper. Toss thoroughly.

Steps:

• In a large bowl, toss the cabbage & apples; in a small bowl, comine the remaining ingredients.
• Pour over cabbage mixture & toss to coat; refrigerate until serving.

Steps:

• Toss cabbage, fennel, carrots, and salt in a large bowl.
• Toast fennel seeds in a medium saute pan over medium heat, shaking the pan occasionally, until seeds are fragrant, about 3 minutes. Add shallots and 1 tablespoon oil. Cook, stirring occasionally, until shallots begin to soften, 5 to 7 minutes. Stir in vinegar and raisins. Remove from heat, and let cool slightly, about 5 minutes. Stir in remaining 3 tablespoons oil.
• Pour warm dressing over vegetables, and toss well. Season with pepper, and let stand for 30 minutes. Just before serving, core apple, cut into matchsticks, and mix into slaw.

Steps:

• Combine first 5 ingredients in large bowl.
• Mix mayo and ginger until blended. Add to apple mixture; toss to evenly coat.
• Refrigerate several hours or until chilled.