RED CABBAGE SALAD WITH CARROTS RECIPES

Name: Red Cabbage and Carrot Salad
Prep time: 20 min
Total time: 20 min
Yield: 4-6 serving(s)
Ingredients: 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

RED CABBAGE AND CARROT SALAD RECIPE - FOOD.COM

Red Cabbage and Carrot Salad Recipe - Food.com image

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

Total Time 20 minutes

Prep Time 20 minutes

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

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

Steps:

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

Nutrition Facts : Calories 267, FatContent 14.1, SaturatedFatContent 1.9, CholesterolContent 0, SodiumContent 93.4, CarbohydrateContent 36.8, FiberContent 7.4, SugarContent 23.8, ProteinContent 4

SHREDDED RED CABBAGE AND CARROT SALAD RECIPE - NYT COOKING

Shredded Red Cabbage and Carrot Salad Recipe - NYT Cooking image

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

Total Time 1 hours

Yield Serves four

Number Of Ingredients 12

Ingredients

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

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//schema.org, Calories 222, UnsaturatedFatContent 17 grams, CarbohydrateContent 10 grams, FatContent 21 grams, FiberContent 3 grams, ProteinContent 2 grams, SaturatedFatContent 3 grams, SodiumContent 336 milligrams, SugarContent 5 grams, TransFatContent 0 grams

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