Carrot Apple Slaw | Rooted
The type of apple used for the carrot-apple slaw is based totally on personal preference. You can use something a bit sweeter, like a Fuji, or go for something bold and tart, like a Granny Smith, that will stand out against the natural sweetness of the carrots. This salad is a great way to create a fresh and bright recipe from carrots and apples, two pieces of fall and winter produce. Also consider using walnuts in place of pecans.
Ingredients:
- 4 cups shredded carrots
- 1 cup shredded apple
- ½ cup roasted pecans, coarsely chopped
- ½ cup mixed dried fruit (such as raisins, currants, cranberries, etc.)
- ¼ cup light mayonnaise
- 1 T lemon juice
- ½ t cardamom
- ¼ t salt
black pepper to taste
Instructions:
Prep time: 10 minutes
Assembly time: less than 5 minutes
Serves 4
Combine apples, carrots, pecans, and dried fruit; mix well. Combine mayonnaise, lemon juice, salt, pepper, and cardamom; stir to combine. Pour dressing over salad and mix well. Season with additional salt and black pepper to taste.
Recipe ID: 328