Apple-Carrot Slaw with Pistachios Recipe

5 1 1
Apple-Carrot Slaw with Pistachios Recipe
Apple-Carrot Slaw with Pistachios Recipe photo by Taste of Home
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Apple-Carrot Slaw with Pistachios Recipe

Read Reviews
5 1 1
Publisher Photo
Sweet, crunchy and colorful, a vibrant slaw like this will be an all-star at your next potluck spread. I prefer to use freshly julienned carrots and apples because I love their sunny flavors. —Linda Schend, Kenosha, Wisconsin
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 6 cups julienned carrots (about 9 ounces)
  • 4 medium Fuji, Gala or other sweet apples, julienned
  • 1/4 cup lemon juice
  • 2 tablespoons sugar
  • 1-1/2 teaspoons ground cinnamon
  • 1 cup chopped pistachios, divided
  • Dash salt

Directions

In a large bowl, combine the first five ingredients. Add 1/2 cup pistachios; toss to combine. Season with salt to taste. Refrigerate, covered, until serving. Just before serving, sprinkle with remaining pistachios. Yield: 8 servings (1 cup each).
Originally published as Apple-Carrot Slaw with Pistachios in Taste of Home Special Interest Publications 2013

Nutritional Facts

1 cup: 171 calories, 8g fat (1g saturated fat), 0 cholesterol, 140mg sodium, 24g carbohydrate (15g sugars, 5g fiber), 4g protein.

  • 6 cups julienned carrots (about 9 ounces)
  • 4 medium Fuji, Gala or other sweet apples, julienned
  • 1/4 cup lemon juice
  • 2 tablespoons sugar
  • 1-1/2 teaspoons ground cinnamon
  • 1 cup chopped pistachios, divided
  • Dash salt
  1. In a large bowl, combine the first five ingredients. Add 1/2 cup pistachios; toss to combine. Season with salt to taste. Refrigerate, covered, until serving. Just before serving, sprinkle with remaining pistachios. Yield: 8 servings (1 cup each).
Originally published as Apple-Carrot Slaw with Pistachios in Taste of Home Special Interest Publications 2013

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Orbs User ID: 7287623 272516
Reviewed Sep. 1, 2017

"I cut the recipe down to serve 2; and used a champagne dressing. Very delicious! Thank you, Linda for sharing this recipe."

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