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Carrot and Nut Coleslaw Recipe

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Carrot and Nut Coleslaw Recipe

Prep Time: Cook Time:

Ingredients

  • Parsley, raw | 1.00 tbsp
  • Cabbage, raw | 0.25 head, medium about 5-3/4" dia
  • Celery, raw | 2.00 stalk, medium 7-1/2" - 8" long
  • Onions raw | 1.00 small
  • Carrots, raw | 1.00 large 7-1/4" to 8-/1/2" long
  • Apple cider vinegar | 2.00 tbsp
  • Cashew nuts, raw | 2.00 oz
  • Spices, poppy seed | 0.50 tsp
  • Sesame oil | 4.00 tablespoon
  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
Nutrition Facts (Per Serving)

Calories per serving: 234.18 mg

Fat per serving: 20.13 g

Saturated fat per serving: 3.10 g

Protein per serving: 3.90 g

Sodium per serving: 80.80 mg

Cholesterol per serving: 0.00 g

Instructions

  1. Shred cabbage, chop celery and onion, grate carrot; set them aside.
  2. Mix together onion, celery, carrots and cabbage in a large bowl. Stir in the parsley and season to taste.
  3. In a saucepan, heat oil, add poppy seeds and cover the pan. At medium heat, cook the seeds until they give popping sound. Put away from heat and let cool.
  4. Spread the nuts on a cookie sheet then place them under medium-hot grill and toast until they change color to lightly brown. Set aside to cool.
  5. Put vinegar in poppy seeds pan, mix then pour the dressing over carrot mixture. Now add cooled nuts and toss together to coat well.
  6. Serve at once.

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