Brighten up that traditional coleslaw with tart Granny Smith apples. However, this recipe calls for julienned apples, which can be tricky for some. If you don’t have a fancy slicer at home, check out this link showing an easy how-to.
If I’m short on time, I will purchase pre-shredded broccoli and carrots at the grocer. But normally, I just wash, peel and shred with a grater. And any leftover vegetables are thrown in with sautéed chicken or a fresh spring salad.
This is a perfect side to these Mini Peachy Crab & Shrimp Cakes.
Makes 4-6 servings
|1/2 cup Greek yogurt|
|1/4 extra virgin olive oil|
|1 tbsp apple-cider vinegar|
|1 tsp nutmeg|
|2 tbsp agave (or honey)
1 tbsp brown sugar
|1 tbsp kosher salt|
|1 tsp ground black pepper|
|1 tbsp lemon juice|
|2 Granny Smith apples, julienned|
|4 oz shredded broccoli|
|2 oz shredded carrots|
|1 shallot, minced|
In a small bowl, whisk together yogurt, oil, vinegar, nutmeg, agave, and sugar.
Then mix in salt and pepper. Set to the side.
In a large bowl, toss apples with lemon juice immediately after they are cut to prevent browning.
Add in shredded broccoli, carrots, shallots and dressing. Toss until well coated.
Cover tightly and store in refrigerator until ready to serve.