Carrot apple slaw with orange and cranberry
Rebecca Katz describes this colorful salad as "a ping-pong match of opposites: crispy and chewy, tart and sweet, fruits and veggies, with lots of shredding creating the slaw consistency."
Cookbook author Rebecca Katz
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1 tbsp. slivered almonds
1/4 cup dried unsweetened cranberries
1/8 cup very thinly sliced red onion
1 tbsp. freshly squeezed lemon juice
3 tbsp. freshly squeezed orange juice
1/2 lb. carrots, thinly sliced into 1/4-inch strips
1 cup Granny Smith apple, thinly sliced into 1/4-inch strips
1 tbsp. chopped fresh mint
1/4 tsp. sea salt
2 tbsp. olive oil
Place almonds in a small skillet over medium heat and toast, shaking pan often, until nutty smelling and slightly browned, about 1 minute. Set aside.
In a small bowl, combine cranberries and onion with lemon juice and 1 tbsp. of the orange juice. Set aside. Place carrots, apple and mint in a large bowl. Add remaining 2 tbsp. orange juice and salt, along with cranberries and onion. Toss well to combine. Drizzle with olive oil and toss again. Top with toasted almonds.
Variations: Add 1/3 cup edamame, spritzed with lemon and a pinch of salt, or add 1 cup finely shredded cabbage. Substitute thinly sliced green onions for the red onion.
Recipe reprinted with permission from "The Longevity Kitchen," Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo by Leo Gong.