An Open Cookbook

An Open Cookbook

6.10.2015

Spiralized Carrot and Apple Slaw

We had my Omi and her husband and little boy over for dinner a couple weeks ago. The menu was pulled pork sliders, spicy black beans, and carrot and apple slaw. Wait...omi what? When I did yoga teacher training, we were assigned a buddy and that person was your 'Omi'...your om-friend. My Omi and I immediately became friends. So for the past year or so, she and I just refer to each other as 'Omi'.

R and I recently discovered how easy pulled pork is to prepare. We had a friend over a the weekend before having Omi over and loved it so much we had to make it again. We got some really nice pork shoulder from The Swinery and went from there.

The following recipe was one I made up for the slaw...


Spiralized Carrot and Apple Slaw

Serve this slaw with pulled pork, as a relish for sandwiches, or as a light appetizer salad. The carrots and apple eventually break down into easy bite-size pieces.

Yields 4 to 6 servings

3 tablespoons extra-virgin olive oil
1 lemon, juiced
1 teaspoon maple syrup
1 teaspoon Dijon mustard
1/2 teaspoon ground cumin
1/8 teaspoon garlic powder
salt and black pepper to taste

3 large carrots, run through a spiralizer
1 large apple (such as Honeycrisp), run through a spiralizer
1 green onion, thinly sliced
1/4 bunch cilantro, minced
1 large clove garlic, minced

Combine olive oil, lemon juice, maple syrup, mustard, cumin, garlic powder, salt, and pepper in a jar with a lid; cover and shake vigorously until dressing is light yellow and smooth.

Combine carrots, apple, green onion, cilantro, and garlic in a large bowl; add dressing. Mix salad using tongs to fully coat all ingredients.








2 comments:

Angie Schneider said...

Spiralized veggies are in trend these days. This is one healthy and delicious slaw!

Alli Shircliff said...

Thanks Angie! Spiralizing is such a great way to prepare veggies and fruit!