Cabbage and Carrots for Tasty Slaw

Great Slaw Features Carrot, Red Cabbage, Touch of Garlic

© Scott Walker

Jan 26, 2009

Carrots star in this tasty slaw recipe. This quick dish is a great accompaniment to chowder, makes a nice side salad to go with a lunch sandwich and is an easy-to-pack salad for a brown bag lunch.

Crispy Carrot Slaw Adds Mealtime Crunch

Salads are a quick and easy way to add vegetables into the family’s diet. This crunchy slaw recipe stars fresh baby carrots, a favorite with both kids and adults. Mixed with the red cabbage and the yellow pepper you get a colorful, healthy slaw. Walnuts add the benefit of Omega 3 oils and a slightly different textural crunch. It’s a dish that appeals to a variety of tastes.

Carrots Make a Great Last-Minute Addition to A Meal

This salad was born one five-degree night when a quick look into the refrigerator showed all the leafy greens disappeared at lunch. Not wanting to head out to the store, whatever was on hand made the salad. A bag of baby carrots, a chunk of cabbage and a bag of colorful peppers did the trick. What could be tastier or healthier? A quickly mixed mustard-balsamic vinaigrette made a perfect dressing for a great accompaniment for dinner.

Using a food processor to shred the carrots and the cabbage makes this an easy salad to put together in 10 minutes or less.

Carrot Slaw Ingredients:

• Serves 4 as an accompaniment
• 2 cups baby carrots, shredded
• 1 cup red cabbage, shredded
• 1 yellow bell pepper, julienned
• ½ cup chopped or broken walnuts
• Cumin, to taste

Dressing

• ½ cup olive oil
• 1 clove garlic, crushed (optional)
• 2 tablespoons Dijon mustard
• 2 tablespoons balsamic vinegar

Directions:

1. Make the dressing first so that the flavors have time to blend.
2. Put the garlic clove and mustard in the bottom of a small mixing bowl.
3. Add the balsamic vinegar and whisk until blended.
4. Add the ½ cup of olive oil very slowly while continuously whisking to have a nice, rich salad dressing.
5. Set the dressing aside while preparing the slaw.
6. Shred the carrots and the cabbage. Using the shredding blade on a food processor makes the job much easier.
7. Julienne the pepper into fine strips. If it’s a large pepper halve the strips to make the salad easier to eat.
8. Blend all the vegetables together in a bowl.
9. Add walnuts and blend again.
10. Remove the garlic clove from the dressing, stir it with the whisk if it’s separated at all and add dressing to taste.

Notes:

• If desired, sprinkle in cumin to taste.
• If not a cumin fan, experiment with other spices or leave the spicing out of the slaw altogether.
• If preferred leave out the garlic, or add more.
• Use pecans or slivered almonds in place of the walnuts.
• This recipe is great with the addition of dried fruit, such as dried cherries.
• Consider using about half this recipe for one meal, then save the rest for use as a wonderful garnish on many other salads as well.

Any Type of Carrot Makes a Healthy Slaw

Print Article

View All Articles

How to subscribe to feeds