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.
CABBAGE-AND-CARAWAY SLAW
Nothing quite captures the spirit of a cookout like a fine coleslaw. This version elevates the traditional slaw with apples, scallions and watercress. Ready in minutes, it's just as perfect with a bunch of hot dogs on a sweltering summer day as it is paired with your tailgate favorites.
Provided by Sam Sifton
Categories quick
Time 5m
Yield 6 to 8 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 86, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 185 milligrams, Sugar 5 grams, TransFat 0 grams
CARROT AND CARAWAY SOUP
Categories Soup/Stew Liqueur Blender Food Processor Onion Quick & Easy Carrot Winter Caraway Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Melt butter in heavy medium saucepan over medium heat. Add onion and sauté 1 minute. Add carrots and sauté until onion is tender, about 8 minutes. Add caraway and cook 30 seconds. Add 1 can broth. Cover and simmer until carrots are tender, about 35 minutes.
- Transfer soup to processor; puree. Season to taste with salt and pepper. Do ahead Can be made 1 day ahead. Cover and refrigerate.
- Return soup to saucepan and bring to simmer, thinning with more broth if too thick. Mix in aquavit. Ladle into bowls. Garnish with parsley and serve.
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 & CARAWAY SLAW
A different way to serve carrots. I love carrots and caraway, this recipe just called my name. It said, hello, you will like me, try me....it was correct. I hope you will enjoy, the caraway lends a sweet, nutty flavor to the beautiful carrot.
Provided by Baby Kato
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
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.
CARROT SLAW WITH CARAWAY AND RAISINS
An apple-cider vinaigrette complements the earthy, subtle licorice flavor of the crushed caraway seeds and sweet raisins in this zippy carrot slaw.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 50m
Yield 4 cups
Number Of Ingredients 9
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 AND CELERY SLAW WITH YOGURT CARAWAY DRESSING
Categories Salad No-Cook Quick & Easy Yogurt Wheat/Gluten-Free Celery Carrot Caraway Gourmet
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a bowl whisk together yogurt, mayonnaise, caraway seeds, and salt and pepper to taste and stir in carrot and celery.
CARAWAY-ROASTED CARROT & FETA SALAD
A vibrant, flavour-packed lunch that's good for you too
Provided by Good Food team
Time 30m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Boil carrots for 4 mins. Drain, tip onto a baking sheet, then toss with the caraway seeds, 1 tsp oil, the orange zest and seasoning. Roast for 20 mins until golden and tender.
- Cut away the pith from the orange. Hold the orange over a bowl, then cut free each segment, catching the juice and segments in the bowl. Squeeze out any remaining juice, then add the remaining oil, vinegar, seeds and seasoning. Stir, then combine with the roasted carrots and spinach. Divide between two plates and crumble over the feta.
Nutrition Facts : Calories 221 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 19 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 1.2 milligram of sodium
CARROT SLAW
Make and share this Carrot Slaw recipe from Food.com.
Provided by andypandy
Categories Vegetable
Time 10m
Yield 3 1/2 cup servings
Number Of Ingredients 7
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.
BUTTERY CARAWAY CARROTS
A saintly addition to the Christmas dinner or Sunday roast! Low fat and one of your 5-a-day
Provided by Emma Lewis
Categories Dinner, Side dish
Time 20m
Number Of Ingredients 4
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.
Nutrition Facts : Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.11 milligram of sodium
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