Time 1h20m Yield 8 Number Of Ingredients 7 Steps:
Mix the carrots, raisins, coconut, pineapple tidbits, mini marshmallows, yogurt, and cinnamon in a salad bowl, and refrigerate for at least 1 hour to blend the flavors. Serve cold.
Time 20m Yield 12 servings. Number Of Ingredients 11 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.
Time 10m Yield 8 servings. Number Of Ingredients 5 Steps:
Place carrots and raisins in a large bowl. In a small bowl, whisk together the mayonnaise, sugar and enough milk to achieve the consistency of a creamy salad dressing. Pour over carrot mixture and toss to coat.
Time 5m Yield 4 servings Number Of Ingredients 10 Steps:
In a large non-reactive bowl, whisk together salt, red wine vinegar, lemon juice, paprika, cumin, cayenne, and olive oil. Add carrots and stir until completely coated. Add raisins and cilantro and stir once more.
Time 40m Number Of Ingredients 9 Steps:
In a food processor fitted with the shredding disk (or on the large holes of a box grater), grate carrots. In a large bowl, whisk together yogurt, vinegar, mustard, sugar, and onion; season with salt and pepper. Add carrots, cabbage, and dill to bowl; toss well. Top mixture with a plate that fits inside the bowl; weight with a heavy object. Let sit at room temperature 20 minutes before serving.
Time 3h20m Yield 4 Number Of Ingredients 9 Steps:
Mix cabbage, carrots, cranberries, onion, and parsley in a medium bowl. Toss lightly. Add dressing and lemon juice. Toss, coating well. Cover and refrigerate until flavors blend, 3 hours to overnight. Sprinkle with sunflower seeds and blue cheese right before serving.
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.
Time 15m Number Of Ingredients 8 Steps:
In a large bowl, combine cabbage, carrots, and jalapeno. Drizzle with oil and lime juice. Add cilantro and cumin. Season with salt and pepper. Toss to combine. Serve immediately, or refrigerate in an airtight container for up to 4 hours to allow flavors to develop.
Time 30m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Wash the carrots & peel if necessary. Using a vegetable peeler, cut the carrots into wide noodle like strips. In a large mixing bowl (try to find one with a lid) combine all ingredients, except carrots & mix well. Add carrots, toss & then put the lid on the bowl or container & shake vigorously until well mixed. Serve immediately or refrigerate & serve later.
Time 10m Yield 4 to 6 servings Number Of Ingredients 7 Steps:
Toast the cumin seeds by putting them in a hot skillet over medium-high heat for about 30 seconds until they become fragrant. Remove from heat and put in a two-quart bowl. Add the lemon juice, ground cumin and oil. Mix well. Grate the carrots by putting them in the feed tube of a food processor and processing them through a shredding disk. (The reason for using baby carrots is one of convenience – they come already peeled.) Alternatively, regular large carrots, peeled, can be used. Without a food processor, it’s better to use large carrots and grate them by hand on a box grater. Add the grated carrots to the bowl and toss to coat well with the dressing. Season to taste with salt and pepper. Fold in coriander and marinate about 30 minutes at room temperature before serving. The salad can hold longer, but the coriander will turn dull green, so wait until the last minute before adding.
