Monday, December 9, 2013

spicy carrot & apple slaw


This carrot slaw/salad came together better than I could have imagined. I thought I would chop the hazelnuts and have them as part of the salad, but when making the dressing, I decided to use them instead of oil. Turned out creamy but not oily.

3 smallish medium carrots
1/2 of your favorite apple, I used gala
3 green onions, white and part of the green, chopped fine

for the dressing-
1/4 cup raw hazelnuts
2 TB plus 1 tsp apple cider vinegar
1 small garlic, grated on a microplane
1 TB plus 1 tsp hot sauce (to taste really; my current favorite is cholula)
1 tsp honey or agave
1/4 tsp minced tarragon
1/4 tsp salt
2 tsp water

Grate the carrots and dice the apple and place in a bowl. To make the dressing, toast the hazelnuts in a dry pan until fragrant. Let cool and then rub with your fingers and most of the skin will fall away. Place all the dressing ingredients in a blender (I used a magic bullet). Process to blend; It will be pretty thick and grainy. Pour over the carrots and apple and stir to combine. Serve at room temperature or cold. I was surprised at how well it kept for a couple of days.


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