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