An Open Cookbook

An Open Cookbook


Shredded Apple Carrot Salad

Although it has been a really chilly April in Seattle, I still have thoughts of spring and warm weather.  The other day I put a winter coat away just because it is time for spring.  I have filled my apartment with flower pillows and colorful artwork.  If it's not warm outside, dang it, it will be inside.  Along with these channeled warm thoughts have been all kinds of bright salad ideas. 

Recently Sunday has been cooking and food preparation day.  It is so satisfying to get up Monday morning with a fridge full of possibilities for the week.  So this week, shredded apple and carrot salad was one such container.  Super simple and super easy to eat.  It leaves you feeling vibrant and healthy sitting on a warm beach with a hibiscus flower tucked your hair.

There are so many ways to prepare this recipe.  You can add raisins or pinenuts for a little something extra.  Or purple cabbage for color.  Shredded jicama would add a nice crunch.  You can use two lemons and skip the vinegar for a more citrus flavor.  Any way you make it will produce a satisfying salad.  Enjoy!

Shredded Apple Carrot Salad
Adapted from Rose Bakery's 'Breakfast Lunch Dinner' Cookbook
Yields about 3 cups

2 cups baby carrots (about half of 1 lb. bag), shredded/grated
1 Granny Smith apple, shredded/grated
2 Tbsp sesame seeds, pan toasted
1/2 cup fresh parsley, chopped

Juice of 1 lemon (about 1/4 cup)
2 Tbsp apple cider vinegar
1 tsp salt
1/2 tsp pepper
1 Tbsp sugar
1 garlic clove, minced
2 Tbsp safflower or canola oil

Heat a medium saute pan over medium heat.  Add sesame seeds.  Continually toss over heat until seeds brown and become fragrant.  Turn off heat and give them a rest.

Shred the carrots and apple with the grating blade on a food processor or use box grater or mandoline.   Place the carrots and apple in a medium sized bowl.  Add the sesame seeds and parsley.  Toss evenly.

Prepare the dressing by whisking together the lemon juice, vinegar, salt, pepper, sugar and garlic.  Slowly drizzle in the oil and whisk until fully blended.  Adjust seasoning if necessary.

Pour the dressing over the carrot apple mixture.  Mix until all ingredients are fully coated.  Eat as an appetizer salad, as filling for a wrap or with pita chips.

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