Salads and Grain Bowls · Card SA13
Crunchy Carrot and Apple Slaw
Two ingredients do almost all the talking in this slaw: bright carrot and tart apple, both cut into thin matchsticks that stay loud and crunchy. A cider vinegar, honey and grainy mustard dressing adds sweetness and bite. Pile it next to pulled pork, fish tacos or a plain roast chicken.
- Prep
- 20 min
- Cook
- 0 min
- Total
- 20 min
- Serves
- 6
- Level
- Easy
- Cuisine
- American
Method
Step 1: Cut the apples into matchsticks about the same size as the carrots and immediately toss them with the lemon juice in a large bowl to keep them from browning.
Step 2: Add the julienned carrots to the bowl. A mandoline with a julienne blade makes quick work of both, but a sharp knife and some patience give the same result.
Step 3: In a small bowl, whisk the cider vinegar, honey, mustard, 1/2 teaspoon salt and a few grinds of pepper until the honey dissolves, then whisk in the olive oil in a slow stream.
Step 4: Pour the dressing over the carrots and apples and toss with salad servers until everything glistens.
Step 5: Let the slaw sit for 10 minutes so the carrots soften just slightly and soak up the dressing, then toss again, scatter over the chives if using, and serve on a platter.
Kitchen note
Carrots are dense enough to benefit from a short rest in the dressing, but apples go soft if left too long, so this slaw is best eaten within a few hours.
Easy swap
Replace half the apple with thinly sliced fennel for a faint anise sweetness.
Filed nearby
See the whole volume
