After a trip to Costco, I wound up with what seemed like 400 pounds of baby carrots in my crisper drawer. There are only so many carrots one can munch on, so I decided to make a colorful sweet-and-sour autumn slaw: lighter on the cabbage, heavy on carrots, and with a bit of apple to sweeten it. A lemon-ginger dressing brought it all together nicely.
This would make a nice side dish for Thanksgiving.
Autumn Slaw with Lemon-Ginger Dressing
Serves 6 to 8
- 2 cups shredded or grated carrots
- 1 cup shredded green cabbage (preferably savoy)
- 1 tart apple, such as Granny Smith, peeled and finely chopped
- Juice of 1 lemon
- 1 teaspoon rice vinegar
- 1 to 2 tablespoons honey (or sugar), to taste
- 1/2 teaspoon salt
- 1 teaspoon grated fresh ginger
- 1/3 to 1/2 cup olive or vegetable oil, to taste
Toss the carrot, cabbage, and apple in a medium bowl.
In a small bowl or measuring cup, whisk together the lemon juice, vinegar, honey, salt, and ginger. Gradually whisk in the oil. Pour enough dressing over the carrot mixture to moisten it thoroughly, and toss to coat.