Cabbage and Carrots for Tasty Slaw

Great Slaw Features Carrot, Red Cabbage, Touch of Garlic

Jan 26, 2009
Scott Walker

Any Type of Carrot Makes a Healthy Slaw - Copyright Alexandrus | Dreamstime.com

Salad can be inventive with veggies other than typical greens, especially a slaw recipe with baby carrots and accents of yellow pepper, cumin, walnuts and a garlic clove.

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:

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

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