Do you ever get tired of eating the same old boring salads at restaurants?
Well, here’s something new!
A delicious side salad that tastes amazing and makes entrees sing!
This recipe was inspired by my friend who introduced me to her family’s secret recipe for carrot slaw.
She told me she had been making it for years and wanted to share it with everyone.
So, I decided to give it a try myself.
I hope you enjoy this recipe as much as I did!
Apple Carrot Slaw
This recipe comes from my friend, Chef Michael Symon. It’s a great side dish for any entree. I love how bright and tangy it tastes. This slaw is perfect served alongside grilled steak, pork chops, or even salmon. Ingredients: 1/2 cup apple cider vinegar
Prepare the carrots:
Peel the carrots and cut into 1 inch pieces. Place in a large bowl and toss with 2 tablespoons of olive oil and salt and pepper to taste. Let sit for 30 minutes. Prepare the dressing: Answer: Whisk together the remaining ingredients until well combined. Set aside. Assemble the slaw: Answer: Add the carrots to the dressing and gently mix to coat. Cover and refrigerate for at least 30 minutes. Serve chilled.
Prepare the apple:
Peel and core the apples. Slice each half lengthwise into quarters. Remove the stem from each quarter. Cut each quarter crosswise into thin slices. Toss the apple slices with the lemon juice and set aside. Assemble salad: Answer: In a medium bowl, combine the lettuce, cucumber, red onion, and apple. Drizzle with the vinaigrette and toss to coat. Season with salt and pepper to taste and serve.
Toss to coat:
Place the lettuce, cucumber and red onion in a medium bowl. Add the dressing and toss to coat. Let sit for 5 minutes to allow flavors to blend. Serve immediately.
Prepare the sauce:
In a blender combine the vinegar, sugar, salt, pepper, garlic powder, mustard, cayenne and hot sauce. Blend until smooth. Pour into a serving dish. Stir in the olive oil. Cover and refrigerate for 1 hour.
Add the cabbage mix:
In a medium bowl whisk together the eggs, milk, flour, salt and pepper. Add the cheese and stir well. Add the cabbage mix and fold gently until combined. Pour into a greased 9×13 inch baking pan. Bake for 30 minutes at 350 degrees F. Remove from oven and let cool 10 minutes. Cut into squares and serve.
More Kitchen Tips for You!
You can use any type of bread you wish. I used a white sandwich roll. To make the filling easier to spread, cut the bread into quarters. I used 1/2 cup of cheddar cheese.
How to keep the apples from turning brown
To prevent the apples from getting dark, place the apple slices in a bowl filled with cold water. This will stop the oxidation process.
How long does fresh coleslaw last?
If you’re making coleslaw ahead of time, you’ll want to store it in the refrigerator. It’s best if you make it a day or two before serving, but it can be stored for up to 5 days. Coleslaw is a great side dish because it’s easy to make and doesn’t take much effort. What is the difference between a crockpot and slow cooker?
Other Articles That You Will Find Helpful
A Crock Pot is a type of slow cooker that cooks using a sealed ceramic vessel called a crock. A crock pot uses a heating element to maintain the temperature within the crock, and the food is cooked slowly. Slow cookers are used to cook stews, soups, roasts, meats, vegetables, and other dishes. Crockpots are available in different sizes and shapes. They usually have a glass lid, and the heating element is placed underneath the lid. The lid seals tightly around the sides of the crock, trapping moisture and heat inside the crock. This allows the food to cook evenly and gently. Slow cookers are similar to crockpots in that they are designed to cook food slowly. However, slow cookers use convection instead of conduction to transfer heat from the heating element to the food. Convection occurs when hot air circulates around the food, transferring heat to it. Because the food is not directly exposed to the heating element, it takes longer to cook.