Red Cabbage And Carrot Salad Recipes

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TANGY CARROT, RED CABBAGE & ONION SALAD

This autumnal salad makes a fresh and healthy side dish and is great served with grilled halloumi or burgers

Provided by Good Food team

Categories     Dinner, Side dish

Time 15m

Number Of Ingredients 10



Tangy carrot, red cabbage & onion salad image

Steps:

  • Tip the carrots, cabbage and onions into a bowl. Make the dressing by stirring the ingredients together until the sugar has dissolved. Pour over salad, tossing the vegetables in the dressing. Add the herbs, toss again, then scatter over the peanuts.

Nutrition Facts : Calories 146 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.08 milligram of sodium

4 carrots , cut into thin sticks or grated
½ red cabbage , finely shredded
2 small red onions , finely sliced
handful mint leaves
handful coriander leaves
handful toasted peanuts , roughly chopped
juice 2 limes
1 tbsp groundnut oil
1 red chilli , deseeded and finely chopped
1 tbsp soft brown sugar

SHREDDED RED CABBAGE AND CARROT SALAD

This is a beautiful salad that keeps well for a few days in the refrigerator. For best results, make sure to shred the cabbage very thinly.

Provided by Martha Rose Shulman

Categories     easy, weekday, salads and dressings

Time 1h

Yield Serves four

Number Of Ingredients 12



Shredded Red Cabbage and Carrot Salad image

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.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 17 grams, Carbohydrate 10 grams, Fat 21 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 336 milligrams, Sugar 5 grams, TransFat 0 grams

3/4 pound red cabbage, cored and finely shredded
1/4 pound carrots, peeled and finely grated
1 tablespoon finely chopped flat-leaf parsley
1 teaspoon minced fresh chives
1 teaspoon minced fresh dill
1 tablespoon freshly squeezed lemon juice
1 tablespoon sherry vinegar or white wine vinegar
Salt
freshly ground pepper to taste
1 small garlic clove, finely minced
1 teaspoon Dijon mustard
6 tablespoons extra virgin olive oil or canola oil (or a mix of the two), or use 2 tablespoons plain low-fat yogurt or buttermilk and 4 tablespoons oil

RED CABBAGE AND CARROT SLAW

Categories     Salad     Side     Quick & Easy     Low Cal     Carrot     Summer     Healthy     Vegan     Cabbage     Gourmet     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 6



Red Cabbage and Carrot Slaw image

Steps:

  • In a large bowl toss together the carrot and the cabbage. In a small bowl whisk together the vinegar, the sugar, the oil, and the salt. Just before serving add the dressing to the vegetables and toss the slaw well.

4 cups finely shredded carrot
4 cups finely shredded red cabbage
1/2 cup rice vinegar (available at Asian markets and some supermarkets)
1 tablespoon sugar, or to taste
1 teaspoon vegetable oil
1/2 teaspoon salt, or to taste

RED CABBAGE AND CARROT SALAD

Make and share this Red Cabbage and Carrot Salad recipe from Food.com.

Provided by Nye McClelland

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10



Red Cabbage and Carrot Salad image

Steps:

  • Toss all the ingredients together and chill for an hour and serve.

Nutrition Facts : Calories 267, Fat 14.1, SaturatedFat 1.9, Sodium 93.4, Carbohydrate 36.8, Fiber 7.4, Sugar 23.8, Protein 4

4 -6 large carrots, grated
1 small red cabbage, grated
1/2 cup currants (if dry soak in water for 10 mins and drain well)
3 freshly squeezed lemons
3 tablespoons balsamic vinegar or 3 tablespoons red wine vinegar
salt
1 tablespoon sumaq
1 tablespoon dill weed
chopped cilantro or chopped parsley
1/4 cup extra virgin olive oil

KALE SLAW WITH RED CABBAGE AND CARROTS

The variety of seeds and the kale make this a distinctive twist on coleslaw.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11



Kale Slaw with Red Cabbage and Carrots image

Steps:

  • In a small bowl, whisk olive oil, mustard, and apple-cider vinegar. Season with salt and pepper.
  • In another bowl, combine kale, cabbage, carrot, parsley, and red onion with sunflower, pumpkin, and hemp seeds.
  • Season with salt and pepper, drizzle with dressing, and toss to coat.

Nutrition Facts : Calories 111 g, Fat 7 g, Fiber 3 g, Protein 5 g, SaturatedFat 1 g

1 tablespoon olive oil
1 tablespoon Dijon mustard
1 teaspoon apple-cider vinegar
Coarse salt and pepper
3 cups mixed shredded kale and red cabbage
1 carrot, peeled and julienned
1/4 cup fresh parsley leaves
2 tablespoons diced red onion
2 tablespoons sunflower seeds
2 tablespoons pumpkin seeds
2 tablespoons hemp seeds

RED CABBAGE SALAD II

I used to get this salad at my Grandmothers favorite restaurant. The longer it sits the better it gets.

Provided by JORGINE

Categories     Salad     Coleslaw Recipes     No Mayo

Time 8h15m

Yield 6

Number Of Ingredients 8



Red Cabbage Salad II image

Steps:

  • In a bowl, mix the canola oil, red wine vinegar, sugar, salt, seasoned salt, pepper, and onion powder. Place the cabbage in a large glass bowl. Pour dressing over cabbage, and toss to coat. Cover, and refrigerate 8 hours, or overnight, stirring occasionally. Drain before serving.

Nutrition Facts : Calories 225.3 calories, Carbohydrate 14.6 g, Fat 18.9 g, Fiber 3 g, Protein 2 g, SaturatedFat 1.4 g, Sodium 578.4 mg, Sugar 7.5 g

½ cup canola oil
⅔ cup red wine vinegar
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon seasoned salt
¼ teaspoon ground black pepper
¼ teaspoon onion powder
1 head red cabbage, cored and shredded

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