|Modern British Cooking|
|by Sarah Freeman|
Interest in British cooking is reviving, and British cooks are attracting attention.
Results 1 - 10 of 36 for carrot slaw
Result Page: 1
In a bowl ... cloves; gently blend in sour cream. Add carrots, raisins and celery; toss lightly. Cover and chill. Serve in lettuce cups. Makes about 2 cups.
Pare carrot, if desired; ... gently till well blended. Cover and chill at least 2 hours to blend flavors before serving. Makes 4 servings, 65 calories each.
Mix first 5 ingredients, except reserved pineapple juice; set aside. Mix mayonnaise, yogurt, Splenda and reserved pineapple juice and add to above ...
In medium bowl, toss cabbage, carrots, apple and ... servings. 171 calories, 1 gram protein, 15 grams carbohydrate, 13 grams fat, 15 milligrams cholesterol.
In salad bowl, combine carrots, celery, onions ... Pour over vegetables and toss to coat. Cover and refrigerate for at least one hour or until next day.
Blend first 5 ingredients in large bowl. Add cabbage, carrots, orange, and raisins; mix well. Serves 6. Best covered and refrigerated for several hours.
Grate carrots into large bowl. ... around to coat. Drain out excess lemon juice and add apples to carrots. Add raisins. Add enough mayonnaise to moisten.
In a large bowl, combine cabbage, celery, carrots, and raisins. ... yogurt, and celery seed; pour over vegetables and mix well. Chill. Makes eight servings.
Combine carrots and raisins. Mix ... mayonnaise/yogurt, vinegar, salt, sugar and pepper. Toss with carrots and raisins. Refrigerate for several hours before serving.
In medium bowl combine carrots and onions. Stir in pineapple chunks. Add buttermilk dressing and toss.
Result Page: 1
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