Sunday, February 15, 2009
Last week I made a carrot cake and went a little crazy on the carrot shredding. The recipe only called for one and a half cups and I think I shredded about 1/2 big bag. I'm glad now because I got to try this recipe. It's not often we have cole slaw because it is on Aaron's list of foods he won't eat. He tried this one, but made a face like usual. I thought it was very good. The flavor was a combination of a sweet, creamy dressing (but not too much mayo), mixed with the tart crunchy apples. I didn't put the red bell pepper in, but will try this again next summer with peppers from the garden.
I still have plenty of shredded carrots to use, so look for more recipes here soon. I also have half of a cabbage left. So feel free to leave me a comment with your favorite cole slaw recipe. I'd love to try some more and compare.
3 cups chopped cabbage (I used 1/2 small cabbage)
1 unpeeled red apple, cored and chopped
1 unpeeled Granny Smith apple, cored and chopped
1 carrot, grated
1/2 cup finely chopped red bell pepper
2 green onions, finely chopped
1/3 cup mayonnaise
1/3 cup brown sugar
1 tablespoon lemon juice, or to taste
In a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions. In a small bowl, mix together mayonnaise, brown sugar, and lemon juice. Pour dressing over salad.