Carrot Apple Slaw

Adapted from The Earthbound Cook -- 250 Recipes for Delicious Food and A Healthy Planet
by Myra Goodman

I wanted to make a quick side dish to go with chicken I was grilling, and the only vegetables I had on hand were baby carrots.  I was missing the cabbage, apple juice and apple cider vinegar, so I substituted
lemonade, left out the lemon juice and used rice vinegar.   It went over well and only took a few minutes to prepare, using a food processor for the carrots and apples.  Prepare them separately by pulsing in short bursts to preserve firm crunchy ingredients.

Ingredients:

3 cups grated carrots
1 crisp apple, with skin, grated
1 cup finely shredded red cabbage (optional)
1/3 cup raisins
1/4 cup fresh or dried pineapple (optional)
1/4 cup tofo mayo
1/4 cup apple juice
2 Tbsp apple cider vinegar
1 Tbsp fresh lemon juice
Salt and freshly ground black pepper to taste
1/2 cup salted cashews - halves or chopped

Directions:

Place the carrots, cabbage, apple, raisins and pineapple in a large bowl.

Combine the mayo, apple juice, cider vinegar and lemon juice in a small bowl, and whisk to blend.
Salt and pepper to taste.

Add the mayo mixture to the carrot mixture and stir to combine.  Season with salt and pepper to taste.

Just before serving, stir in the cashews.


Enjoy!