You want wide and
thin carrot slices.
I did
thin carrot slices on a wire rack at 375 for 30 minutes, and they are not crispy after 5 minutes of cooling.
Not exact matches
Start cooking them while you
slice the cabbage into
thin threads, the mushrooms into roughly quarters and the red pepper into small cubes and then place them into the frying pan to cook with the
carrots and broccolini.
Denser foods, such as broccoli and
carrots, may need to be
sliced thinner and / or cooked before other ingredients are added.
Ingredients: 3 c. green cabbage finely
sliced 2 c. purple cabbage, finely
sliced 3 medium sized
carrots, julienned 1 parsnip, julienned 1 organic Fuji apple,
sliced in
thin wedges 1/4 c. green onions, cut into
thin slices 1/4 c. unhulled sesame seed
Prep your
carrots by
slicing them them in half, leaving the
thinner bottoms in tact, and cutting the thicker top of the
carrots in half — so that they are the same size and will cook at the same time.
I shredded the
carrots in my food processor, then switched out the shredded blade for the
thin slicer and
sliced the radishes.
Good food processor brands, like Cuisinart, come with a small opening (for
slicing small cucumbers,
thin carrots, etc.) and a large opening (for
slicing a whole onion, shredding large wedges of cabbage, shredding whole cored apples, whole potatoes, etc.).
Chop the
carrot in half, and then chop each half into
thin matchstick
slices.
Use a mandolin, food processor or sharp knife to cut the broccoli stems into
thin slices, as well as the
carrots.
Peel the
carrot and
slice into
thin matchstick pieces.
3 C Dried Black Beans, soaked and boiled 1 Pkg Frozen Cauliflower, defrosted and microwaved 1 Bulb Garlic, roasted 2 C So Delicious Dairy Free Unsweetened Almond Milk 3 Tbsp Trader Joe's Olive Oil 3 Pkgs Button Mushrooms, chopped 2 Red Onions, chopped 5
Carrots,
sliced thin 4 Large Zucchini, chopped small 1 Pkg Frozen Kale, defrosted 1 Tbsp Oregano 1 Tbsp Cumin 1 Tsp Chili Pepper Flakes 1 Tsp Cinnamon
You can either use a mandoline or food processor to
slice your
carrots as they should be uber
thin.
2 tbsp olive oil 1 ounce pancetta or bacon chopped (5 - 6
thin slices) 1 1/2 cups chopped green cabbage 1 cup chopped onions (1 onion) 1 cup
sliced carrots (2
carrots) 1/4 cup chopped celery (2 stalks) 3 garlic cloves, minced 1 cup chopped, drained, canned plum tomatoes 2 quarts Chicken Stock 1/2 cup peeled, diced potato (2 potatoes) 1 ounce Parmesan cheese rind 3 ounces angel hair pasta broken into 2 - inch pieces (about 3/4 cup) 1/2 cup drained chickpeas 1/2 cup drained kidney beans 1/3 cup basil pesto 1 tsp salt 1 tsp ground black pepper Freshly grated parmesan cheese
Peel and julienne the
carrots as follows: cut each
carrot into very
thin diagonal
slices.
ginger marinated tofu, recipe below quick pickled cucumber, recipe below 2 cups (500 ml) black rice 2
carrots, cut into
thin sticks 1/2 daikon radish, cut into
thin sticks 1 ripe mango, thinly
sliced 2 nori sheets, cut into
thin strips 200 g oyster or shitake mushroom,
sliced 200 g fresh spinach 4 eggs, fried sunny - side - up 1 large handful mung bean sprouts 1/2 cup kimchi, store - bought or homemade (spicy fermented cabbage) 1 tbsp sesame seeds, black or white 1/4 cup (1/2 dl) gochujang (Korean chili & soy bean sauce)
ground pork, turkey or chicken s and p 3 Tbsps flour 3 Tbsps S&B Japanese curry powder peeled onion, quartered 3 cloves garlic, peeled peeled
sliced carrot 2» fresh ginger, peeled and thinly
sliced mango, peeled and coarsly chopped, or a peeled banana and 2 Tbsps sweet mango chutney - such as Major Gray a green apple, peeled, cored and quartered 2 Tbsps tomato paste 1 Tbsp worchestershire sauce 1 cup chicken broth 6
thin boneless pork chops, pounded 2 beaten eggs 1 cup of Panko breadcrumbs cooked rice shredded cabbage tonkatsu sauce
Ingredients: 16 oz Firm Tofu 2 oz Peanut or Canola Oil 1/4 c
Thin sliced onion 1/4 c Grated
carrots 1/4 c
Thin sliced cucumber 1/4 c Bravado Spice Chili & Garlic Pickles brine 1 tbsp Hoisin sauce 2 tsp Bravado Spice Crimison Hot Sauce 2 Eggs 2 Halved croissants Salt & Pepper to taste Cilantro (optional) 1.)
INGREDIENTS 1 tbsp olive oil 1 lb mild Italian sausages, casing removed 1 lrg onion, chopped 2 cloves garlic, minced 6 cups of water 3 beef stock cubes (like Knorr)(or 6 cups of beef broth) 1/2 cup red wine 2 tomatoes, chopped 1 cup
carrots,
sliced thin 1 tbsp fresh basil (or 1 tsp dried) 1/2 tsp dried oregano 1 can (8 oz) tomato sauce 1 zucchini, quartered 8 oz fresh tortellini pasta (about 1/2 large pkg)
Using a mandoline,
slice the
carrot to create very
thin rounds.
You can use any vegetable you wish try asparagus, pumpkin,
carrot, avocado, cucumber, shiitake mushroom, tofu,
thin sliced egg omelette, etc... Thinly
slice or julienne vegetables, parboiling if necessary tie on with a
thin (1/4» or 6 mm) strip of nori or vegetable strip wrapped around the whole sushi if needed..
I use it as a sandwich spread: just spread a couple tablespoons on a couple
slices of good whole grain bread, top with shredded
carrots, paper
thin slices / slivers of onion and green and / or red pepper rings.
Using a vegetable peeler,
slice long
thin strips of
carrots.
Cut crunchy ingredients, like
carrots or bell peppers, the
thinnest;
slice softer ones, like cucumbers, thicker.
Peanut butter (use any nut butter), banana and honey sandwich on a whole grain bagel
thin, cheese stick, a clementine,
sliced carrots and cherry tomatoes.
2 organic baby bok choy cleaned and
sliced 1 stalk of organic celery
sliced thin on angle 1 organic onion
sliced 1 organic
carrot julienned 1 tsp lemon grass 1 tsp black sesame seeds 1 tsp sesame seeds 1 tsp Wheat Free Soy Sauce 1 TB Virgin Coconut Oil 2 tsp canola oil
1 16 oz bag of Wild caught bay scallops 1 16 oz bag of 26 count shrimp, peeled and deveined 7 oz cooked lobster meat (optional) 1 sweet organic onion
sliced 1/2 package Mini corn — I cut mine into smaller bite size pieces on angle A handful of Snow peas
sliced on diagonal 1 1/2 oz Beech mushrooms (or your favorite light mushroom) 1 celery stalk
sliced very
thin 1
carrot sliced very
thin 2 baby bok choy, whites chopped and greens
sliced 1/2 — 1 cup white wine (Chardonnay worked well.
Using a mandoline or other manual slicer, cut jícama and
carrots into very
thin slices, about 1/16 inch.
With a julienne peeler, or a sharp knife,
slice the
carrot and cucumber (minus the seeds) in to
thin strips.
The filling: 1 onion, finely chopped 1 celery stalk, finely chopped 2 cups frozen mixed vegetables or 2 cups diced fresh vegetables: peas,
carrots, string beans, corn, etc. 16 oz tempeh, tofu or your favorite veggie meat,
sliced in
thin one inch long, 1/4 inch wide strips or 1 can of beans, rinsed and drained (white, pink, kidney, etc.) 1/3 cup all purpose gluten - free flour 1 teaspoon tumeric 1 teaspoon onion power 1 teaspoon garlic powder 1 teaspoon dried sage 1/2 teaspoon dill 1/2 teaspoon thyme 1/4 to 1/2 teaspoon salt 2 cups water 1/4 unsweetened, cup non dairy milk
Noodles and Veggies 1/2 pound dry rice vermicelli (also called «rice sticks») or other
thin rice noodles Enough water to boil noodles 1 block extra firm tofu, cubed 3 medium - large garlic cloves, minced 2 large
carrots, julienned 2 large celery stalks, thinly
sliced 2 medium bell peppers, thinly
sliced 1 cup green onions, thinly
sliced (optional) Sea salt, to taste Water for sautéing Lemon wedges (optional)
2 tablespoons refined coconut oil, divided 12 oz Brussel sprouts, trimmed and quartered 1 large
carrot, peeled and
sliced into
thin half - moons 1/4 cup pine nuts 1/4 cup fresh basil 1 cup loosely packed fresh cilantro 1 cup finely chopped scallions 2 cloves garlic, minced 1 tablespoon fresh minced ginger 4 cups cooked and cooled jasmine rice [see note] 1/4 teaspoon red pepper flakes 2 tablespoons soy sauce or tamari 1 tablespoon fresh lime juice 1/2 teaspoon agave
INGREDIENTS 250g firm tofu 500g daikon or zucchini or
carrot (you can use regular noodles as well if, use soba or rice noodles for a gluten free meal) 1 tbsp maple syrup or agave syrup or honey 2 tbsp tamari or shoyu sauce 1 tbsp toasted sesame oil 1 tsp shichimi togarashi or other chilli flakes 150 g romaine lettuce, shredded 4 scallions, thinly
sliced 2 avocados 2 handfuls coriander, chopped 2 handfuls beansprouts 1 tbsp toasted sesame seeds salt to taste PEANUT DRESSING 100 ml natural peanut butter 2 - 4 tbsp tamari soy (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 - 4 tbsp fresh lime juice (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 tbsp rape seed oil 1/2 -1 tbsp fresh ginger grated (use 1/2 tbsp for a milder sauce and 1 for a stronger punch) 2 tbsp palm sugar or brown sugar water to
thin
12 ounces Thai fresh flat rice noodles or fresh, Chinese ho fun noodles (see notes) 3 tablespoons peanut, canola, or grapeseed oil 5 cloves garlic, roughly chopped 3 to 4 red or green hot chili peppers (Thai, Indian, or serrano),
sliced into paper -
thin rings One 8 - ounce package fried or baked tofu,
sliced into 1 / 4 - inch
thin strips 3 cups shredded Napa or savoy cabbage 1
carrot,
sliced into matchsticks 3 scallions, both green and white parts, thinly
sliced 1/2 cup lightly packed Thai basil leaves 1/2 cup lightly packed cilantro leaves Lime wedges for squeezing over noodles
1/3 pkg of steamed Chinese noodles (I used fresh steamed Farkay brand noodles, but udon would be good too) 1 large
carrot, julienned 1/4 small red cabbage, finely
sliced into a
thin slaw 1/2 English cucumber, julienned (but toss the inner seedy core)
1/2 red cabbage, thinly
sliced 1 yellow onion,
sliced into rings 1 bell pepper,
sliced into
thin strips 1
carrot, peeled and shredded Kosher salt
This bright green dip of sweet peas, parsley, and luscious pistachios is great served with brightly colored vegetables — baby
carrots,
sliced red bell peppers, rounds of yellow squash, and
thin wedges of raw sweet potato.
Sis also pickled up some
thin cucumber
slices earlier on in the week and stuffed them inside the baos along with freshly
sliced cucumbers,
carrots and a few sprigs of cilantro.
Core and
slice the bell pepper; peel and
slice the
carrot; trim the ends from the cucumber, halve it lengthwise, and cut each piece into
thin strips.
3/4 cup all purpose flour 1/4 cup corn starch 1/2 tsp baking powder 1/2 tsp salt 1/2 tsp sugar 3/4 cup dashi (see notes) 1/4 tsp soy sauce 1/2 tsp sesame oil 2 eggs 2 — 4 tbs nagaimo (Japanese Yam), grated (see notes) 1 pack bacon 4 cups thinly shredded white cabbage 2 green onions, finely
sliced 2 small
carrots, cut into
thin matchsticks
Peel and thinly
slice the
carrot into
thin rounds.
Makes 4 servings Ingredients 2 medium
carrots, peeled and
sliced into very
thin rounds 1 medium zucchini, cut into 2 - inch long matchsticks 8 ounces fresh shiitake mushrooms, stems discarded and caps thinly
sliced 1 tablespoon unseasoned rice vinegar 1 1/4 teaspoons fine grain sea salt, divided 1 teaspoon maple syrup Few drops of toasted sesame oil 1/2 cup kimchi, drained and coarsely chopped 1 ripe California Avocado, peeled and
sliced 5 cups cooked short - grain rice 1 recipe Gochujang sauce (recipe below) 4 teaspoons toasted sesame seeds Additional Toppings (if desired): strips of steak or chicken, stir - fried tofu, fried egg, other stir - fried vegetables, etc..
1 red and yellow bell pepper, stem, seeds, veins removed julienned 2
carrots, peeled and julienned 1/2 head of green cabbage 1/2 head of purple cabbage 1/4 cup fresh cilantro leaves, packed 1/4 cup fresh mint leaves, packed 2 - 3 green onions, green parts
sliced thin for garnish 1/2 mango peeled and
sliced 2 tablespoons chopped toasted peanuts for garnish
Baby
carrots, whole A few sunchokes,
sliced super
thin Brussels sprouts,
sliced super
thin Pumpkin seeds, optional
sweet potato vermicelli noodles) * 2 tablespoons organic coconut oil (or olive oil) * 2 tablespoons toasted sesame oil, divided * 1 medium onion, peeled and
sliced thin * 2 cloves garlic, peeled and minced * 2 cups baby spinach * 3
carrots, peeled and julienned * 3 scallions (green parts only),
sliced * 5 mushrooms, trimmed and
sliced (I used organic button mushrooms) * 1/2 medium zucchini, peeled and julienned * 1/2 package (4 oz.)
1 napa cabbage,
sliced thin 3 cups
carrots, peeled and julienned 1.5 cups green onions, chopped 1/2 cup cilantro, chopped (optional) 12 large basil leaves, julienned (optional) 4 Tbsp sunflower seeds (optional) 2 Tbsp white sesame seeds, toasted 2 Tbsp black sesame seeds
Ingredients 6 large
carrots, scraped and cut into very
thin slices * 1/4 cup reserved cooking water 2 Tbsp prepared horseradish 2 Tbsp butter 1 tsp salt 1/4 tsp pepper 1/2 cup Miracle Whip (not Mayo) 2 Tbsp onion, grated or finely chopped
Prepare the toppings (Julienne 1
carrot and courgette, thinly
slice your 5 radishes wafer
thin and finally finely chop the green of the spring onions, wash kale), before making the soup and noodles.
Crispy pan-fried tofu, rich shōyu vegetable broth, buttery
slices of Creamer potato, and all the toppings (
carrot ribbons, bean sprouts,
thin -
sliced mushrooms, spinach, and green onion.)
9
slices of bread 1 small
carrot 4 baby radishes 1/2 an English cucumber 1 small tomato 1 1/2 tbsp olive oil 1 1/2 tbsp lemon juice about 5 tbsp store bought Hummus or enough to spread on the bread
slices about 4 tbsp store bought Pesto or enough to spread on the bread
slices Salt and Pepper
Slice the
carrot, radishes, and cucumber into
thin slices.