Cole slaw is such a versatile dish! The classic version, which is based on shredded or chopped raw cabbage, is just one way to enjoy this adaptable accompaniment. For some delectable variation on the slaw theme, consider carrots.
Not only do carrots have knockout visual appeal, they bring a lot of nutrition to the table: they’re high in vitamins A, C, E, and K, plus they’re great sources of calcium, magnesium, phosphorous, and potassium. And it all come with a tiny calorie price tag – just about 50 per carrot.
Another great thing about carrots is their ability to work and play well with other foods. Their own mild, sweet favor is a perfect compliment to fruits, nuts, and other veggies.
Here are two versions of cole slaw that incorporate both fruit and carrots. They deliver the same cool, refreshing crunch as the original, but each has its own delectable flavor!
Pineapple Carrot Cole Slaw
2 cups of cabbage, coarsely shredded
1 cup of carrots, coarsely shredded
1 can pineapple tidbits, well drained
2/3 cup of mayonnaise
2/3 cup of sour cream
1/2 small onion, diced fine or grated
1 teaspoon sugar
1 tablespoon lemon juice
Pinch of salt
Blend together sour cream, lemon juice, sugar, onion, sale and mayonnaise. Combine remaining ingredients in a large bowl, add mayo mixture and toss well. Chill at least one hour.
Apple and Carrot Cole Slaw
2 cups of shredded cabbage
1 cup of shredded carrots
1 medium apple, cubed or shredded
1/2 cup mayonnaise or salad dressing
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon each of ginger and cinnamon
Combine cabbage, carrots, and apple in medium bowl. Add sugar, salt, ginger and cinnamon to mayo or salad dressing and mix, then pour onto slaw and toss well. Cover and chill at least one hour. Makes 4 servings.