It never fails that I am always searching for something new and exciting to spice up what I prepare in the kitchen. Fortunately for me I have Leah Shackleford A.K.A. Foodtastic. She keeps me in culinary queen status : ) So if you’re looking for some culinary inspiration follow her on Twitter at @Foodtastic!
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
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!