Apple and Carrot Slaw

This crisp, colorful apple and carrot slaw is a cinch to make and accompanies any dish beautifully. Preparing this dish takes less than ten minutes from start to finish, and it can be made ahead of time and stored in the refrigerator until you’re ready to eat.

Using freshly picked green apples combined with crisp carrots gives this slaw a sweet tart flavor that even your kids will eat up, too.

This recipe makes plenty of leftovers that can be added to green salads or used as tasty toppings on tacos (my personal favorite). To cut down on time, you can pick up a bag of organic shredded carrots and sliced apples at the grocery store. Combine and toss with the vinaigrette and you’re done.

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Apple and Carrot Slaw

This crisp, colorful apple and carrot slaw is a cinch to make and accompanies any dish beautifully. Preparing this dish takes less than ten minutes from start to finish, and it can be made ahead of time and stored in the refrigerator until you’re ready to eat.

Category Paleo, Salad, Side Dish, Vegetarian

Compliance Level Kickstart, Lifestyle, Performance

Total Time 10 minutes

Servings 6

Author Shannon Gilson

Ingredients

Slaw Ingredients:

• 2 large carrots julienned
• 2 Granny Smith apples cored and julienned
• 1/4 cup vinaigrette
• 1/4 cup slivered almonds

Vinaigrette Ingredients:

• 2 Tbsp raw unfiltered apple cider vinegar
• 6 Tbsp olive oil
• 1 Tbsp organic honey or equivalent of other sweetener optional
• Clove of crushed garlic
• Salt and pepper

Instructions

1. Combine the apple cider vinegar, olive oil, honey/sweetener (optional), crushed garlic, salt, and pepper in a bowl and whisk. This makes extra so save it in a jar and store in the refrigerator.
2. In a large bowl, combine the julienned carrots and apples.
3. Toss the vegetables together with the vinaigrette and sprinkle with slivered almonds.

Recipe Notes

Once made, this slaw can be stored in the refrigerator up to a week.

This recipe is compliant on Kickstart if you include the honey. If you leave the sweetener out of your vinaigrette, this recipe is compliant on all levels.

Shannon Gilson

Shannon is an artist living in Grantham, New Hampshire, with her husband, four pups, and two cats. She graduated with a BFA from Suffolk University and is happily putting her fine art degree to good use.

She enjoys traveling around the world with her husband, exploring as many places and local food dishes as possible. Shannon feels that eating a country’s specialty food not only connects you to the culture, it also ensures you’re eating fresher and more local, too.

You can follow Shannon’s travels and art on Instagram.