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Radicchio and Carrot Slaw Recipe

Radicchio and Carrot Slaw Recipe

This wonderful slaw is a great twist on the classic coleslaw. If you like your slaw crunchier, make it just before the party.

Ingredients

  • 2 heads radicchio, cut in half, then sliced thinly
  • 2/3 cup mayonnaise
  • 2 tablespoons sugar
  • 1 teaspoon dried fennel seed
  • ¾ cup roughly grated or julienned carrots
  • 1/3 cup white wine vinegar
  • Salt and pepper, to taste

Directions

In a large mixing bowl, toss all the ingredients together. Season to taste. Serve chilled.


Pork Loin Sandwiches with Radicchio-Carrot Slaw

This substantial sandwich is loaded with big flavors from the fig jam, mustard and radicchio-carrot slaw. The use of mustard and jam may sound surprising, but the two add sweetness with a little zing — a perfect complement to pan-seared pork.

Pork Loin Sandwiches with Radicchio-Carrot Slaw

For the radicchio-carrot slaw:

2 cups (6 oz./185 g.) shredded radicchio

3/4 cup (4 oz./125 g.) shredded carrot

3 Tbs. extra-virgin olive oil

1 Tbs. coarsely chopped fresh flat-leaf parsley

Kosher salt and freshly ground pepper

3 pork cutlets from loin or leg, each about 6 by 3 inches (15 by 7.5 cm.) and 3/4 inch (2 cm.) thick

Kosher salt and freshly ground pepper

6 Tbs. (3 oz./90 g.) fig jam or preserves

12 slices coarse country bread, each about 1/3 inch (9 mm.) thick

3 Tbs. Dijon mustard, or to taste

To make the slaw, in a bowl, combine the radicchio and carrot. Fold in the oil, then add the vinegar and parsley. Add 1/2 teaspoon salt and season with pepper. Taste and adjust the seasoning. If desired, stir in a little sugar.

Generously season both sides of the cutlets with salt and pepper. Place a large, heavy frying pan over medium-high heat and add the oil. When the oil is shimmering, place the cutlets in the pan without letting them touch and cook without moving them until golden brown, about 3 minutes. Turn and cook until golden, about 3 minutes more. Reduce the heat to very low and continue to cook the cutlets, turning them once, until springy to the touch, about 5 minutes. Cut the pork on a very steep diagonal into slices about 1/4 inch (6 mm.) thick.

Spread 1 tablespoon of the fig jam on each of 6 bread slices. Spread the mustard on the remaining 6 slices. Divide the pork among the jam-covered slices, then top with the slaw and the remaining bread slices. Serve at once. Serves 6.


Radicchio and Carrot Slaw Recipe

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1. With mandoline, julienne the jicama, carrot and apple into matchstick-sized pieces. Or shred the ingredients in food processor fitted with coarse grating disk. Toss together in large bowl.

2. Cut radicchio in half remove and discard core. With mandoline or thin slicing disk of food processor, cut into thin shreds or slices.

3. Transfer radicchio to bowl with jicama mixture. Add scallions, walnuts and tarragon toss to combine.

4. In jar, combine canola oil, walnut oil, vinegar and salt for dressing shake vigorously to blend. Or in small bowl, whisk together dressing ingredients until well blended. Pour dressing over jicama mixture and toss to coat evenly.

5. Refrigerate until ready to serve or pack. Garnish with cheese shavings.


I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram be sure to tag me @onceuponachef.

An autumn spin on the classic grated carrot salad, this carrot slaw is dotted with dried cranberries and toasted walnuts.

Ingredients

  • 1/2 cup walnuts, coarsely chopped
  • 1 pound grated carrots, or 1-1/3 pounds carrots, peeled and grated
  • 3 tablespoons extra virgin olive oil or walnut oil
  • 1 teaspoon lemon zest and 2 tablespoons lemon juice, from 1 lemon
  • 3 tablespoons freshly squeezed orange juice, from 1 orange
  • 2 tablespoons honey
  • 1/2 cup dried cranberries
  • 3 scallions, white and green parts, thinly sliced
  • 3 tablespoons chopped fresh Italian parsley
  • Heaping 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions

  1. Set oven rack to middle position and preheat oven to 350 degrees. Place walnuts on baking sheet and bake until toasted and fragrant, 7-10 minutes. Set aside to cool.
  2. Combine all remaining ingredients in a large bowl and toss well. Cover and refrigerate for at least 15 minutes to allow the flavors to blend. Season to taste with salt, pepper, honey or more citrus. Toss in walnuts and serve.

Nutrition Information

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  • Per serving (5 servings)
  • Calories: 184
  • Fat: 9 g
  • Saturated fat: 1 g
  • Carbohydrates: 28 g
  • Sugar: 20 g
  • Fiber: 4 g
  • Protein: 1 g
  • Sodium: 183 mg
  • Cholesterol: 0 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

See more recipes:


Radicchio and Carrot Slaw Recipe

Our team consists of doctors, nurses, program assistants, naturopaths and nutritionists that join their wealth of knowledge to offer our patients and website visitors interesting and insightful articles to assist you understand the symptoms you are experiencing and how to relieve them.

You’ll also like these posts

Water – Why it is so Important to Keep Hydrated

70% of our body is made of water. Water is the lifeline for life. A person could survive 2 weeks without food but only 2 [&hellip]

Setting goals for the New Year

You can do anything if you set goals. You just have to push yourself

RJ Mitte disabled US actor If you’re driving to a new [&hellip]

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Water – Why it is so Important to Keep Hydrated
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Storage

Make ahead instructions– Make the dressing and keep it separately from the carrots in the fridge until you are ready to serve. Then, toss everything together and enjoy.

Refrigerate– In a sealed container for up to 2 days, but the carrots won’t be as crunchy anymore.

Freeze– You cannot freeze coleslaw because of the water content in the veggies. They will not thaw well, and the texture will be very unappetizing and it will become a soggy mess.


  • 2 cups thinly shredded purple cabbage
  • 1 (10 ounce) bag shredded carrots
  • ¾ cup dried cranberries
  • ½ medium onion, thinly sliced
  • 2 tablespoons chopped fresh parsley, or to taste
  • ½ (8 ounce) bottle balsamic vinaigrette salad dressing
  • 1 teaspoon lemon juice, or to taste
  • ¼ cup salted sunflower seeds
  • ½ cup crumbled blue cheese, or to taste

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.


Kale and Carrot Slaw

This kale and carrot slaw makes a nice change from the regular coleslaw, plus you’ll get the added nutritional value that comes with dark leafy greens. You can use curly, regular flat leaf or Dino kale for this salad – whichever suits your fancy!

Featured Recipe Techniques

More about the skills used in this recipe.

How to Make a Vinaigrette

A vinaigrette is a classic combination of oil and vinegar and by knowing the ratio of the two, along with. View Technique

Kale and Carrot Slaw

Ingredients

  • 1 bunch kale, stems removed and leaves shredded
  • 2 large carrots, peeled and grated
  • 6 to 8 radishes, julienned
  • salt and freshly ground black pepper
Creamy Dressing
  • ½ cup mayonnaise
  • 1 tablespoon spicy brown mustard
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons sugar
  • 1 teaspoon celery seed
  • freshly ground black pepper

Instructions

  1. Combine the kale, carrots and radishes in a large bowl and toss.
  2. In a separate bowl, combine the mayonnaise, mustard, apple cider vinegar, sugar, celery seed salt and pepper. Mix well and refrigerate until ready to serve.
  3. Drizzle half of the dressing over the vegetables and toss to coat. Then add as much of the remaining dressing to coat all the kale to your liking. Season with salt and freshly ground black pepper. Let the slaw sit for at least 15 minutes before serving to allow for the flavors to mingle.
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Cabbage and Carrot Slaw

Margaret Howard

Cookbook

The 250 Best 4-Ingredient Recipes

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My Notes

Editor's Note: If you're on the hunt for a yummy salad or slaw recipe to serve at your next picnic or potluck, you're in luck. This tasty shredded carrot and cabbage salad is tossed with olive oil and vinegar, giving it a unique taste that keeps well. A much healthier alternative to slaws that use mayonnaise, this crunchy dish is sure to become a household favorite. You'll love the tangy and crisp flavor palette it provides. Plus, this recipe could easily be updated to include other veggies like lettuce or other cabbage varietals.

This traditional coleslaw is an especially great salad to make for a potluck — it travels well because it does not contain any mayonnaise.

Recipe Course Side Dish, Vegetable

Dietary Consideration Egg-free, Gluten-free, Halal, Healthy, Kosher, Lactose-free, Peanut Free, Soy Free, Tree Nut Free, Vegan, Vegetarian

Taste and Texture Crisp, Crunchy, Light, Savory, Tangy

Type of Dish Salad, Vegetable

Ingredients

  • 2 cups (500 mL) thinly sliced cabbage
  • 1 cup (250 mL) small carrot strips
  • 2 tbsp (25 mL) cider vinegar
  • 1 tbsp (15 mL) extra virgin olive oil
  • Salt
  • Freshly ground black pepper

Instructions

In a salad bowl, combine cabbage and carrots.

Add vinegar and oil and toss to combine. Season lightly with salt and pepper. Cover and refrigerate for at least one hour before serving.