Wednesday, May 23, 2012

Summer Sides: Apple Slaw

Memorial Day is quickly approaching which means that summer is here, the pools are opening, and bathing suit season upon us.  Therefore, my next several posts will be recipes that are perfect for summer and they have your waistline in mind.  Now don't worry, I know I haven't given you a dessert since February so I will have some summer sweets as well.  However, some of us may be working hard to look good in a bathing suit, and instead of starving ourselves, why not make food that is tasty AND light?

My first summer side, Apple Slaw, fits that description perfectly.  Cole Slaw is a summer staple but the cabbage and carrots are usually soaked in mayonnaise, causing some people to think they are getting a healthy serving of veggies, but they are really getting a healthy serving of fat.

Instead, make my Apple Slaw.  It's a combo of fruits and veggies tossed in a light vinaigrette and if I could describe it in one word, it would be refreshing! But it's also healthy.  All of the colorful fruits and veggies make this a high fiber, vitamin rich side dish that you and your family are sure to enjoy whether you are poolside, beachside, or at home table-side.  Enjoy!

3 Large Granny Smith Apples (cored, skin on, julienned or cut into matchsticks)
1 cup Shredded Carrots
¼ Cup Candied Walnuts (roughly chopped)*
¼ Cup Dried Cranberries (roughly chopped)*
2 Tablespoons Fresh Mint (finely chopped)
1 Lemon (Juice Divided)
1 Tablespoon Honey
2 Teaspoons Apple Cider Vinegar
2 Tablespoons Vegetable Oil
1 Tsp Grated Ginger Root or 1/4 Tsp Dried Ginger
Generous Pinch of Salt
Generous Pinch of White Pepper
* I found this cranberry/walnut combo in the salad section! Helped cut the cost of the ingredients.

First core and chop the apples into matchsticks.  The best method is to use a mandolin to slice the apples into 1/8 inch thick slices, stack the slices on top of each other and then chop lengthwise into sticks (see pic to the right). After your apples are chopped, add them to a medium sized bowl and toss them with the juice of half of the lemon, just to keep the apples from browning.  Then add the shredded carrots, chopped walnuts, cranberries, and mint to the bowl.

To make the vinaigrette, squeeze the juice from the other half of the lemon into a small bowl.  Next, add the vinegar, honey, oil, ginger, salt, and white pepper and whisk vigorously.  Pour the vinaigrette over the apple mixture and give everything a light toss. Garnish with some torn mint leaves right on top.
Refrigerate until ready to serve.

I served the apple slaw with a delicious BBQ rubbed, grilled pork chop.  It complimented it beautifully!

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