Winter Slaw Salad (Fast & Cheap)

I eat salad with most of my meals and winter can get boring. This variation of Raw Carrot & Apple Slaw is easy, fast, and cheap to make. You probably have carrots and apples lying around already. Here’s how to make them into a meal!

This recipe is adapted from Pickling, Fermenting & Salad-Making by Alex Elliot-Howery & Sabine Spindler. It’s an excellent seasonal cookbook from Australian chefs.

Watch Me Make This Salad in 45 Seconds

INGREDIENTS

• 2 large carrots

• 1 apple

• 1.5” ginger

• 1 large handful of fresh parsley, cilantro, or mint, chopped

• 1 tablespoon apple cider vinegar or rice vinegar

• 1 teaspoon dijon mustard and/or 3 garlic cloves, minced

• 2 tablespoons olive oil or sesame oil

• Optional Toppings: sprouts or sunflower seeds or hemp seeds

More options: Other crispy root veggies work really well in this recipe. Try fennel, celeriac, or jicama. A little grated radish can add some spice, especially if you don’t have any ginger.

STEPS

1. Roughly grate the carrots & apple into a large salad bowl. You can do this with a box grater or with a food processor.

2. Finely grate the ginger into the salad bowl. Add the chopped herbs. Mix together.

3. In a small jar with a lid or small food processor add the vinegar, mustard, and oil. Shake hard or mix to combine.

4. Add the mixture to the salad bowl and toss to combine thoroughly. You can serve this right away or keep in the fridge overnight.

5. Optional: Top with highly nutritious sprouts or seeds. I like a mix of salad sprouts and hemp seeds.