Colorful slaw that's delicious served with roasted chicken or pulled pork.

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Name: Spiralized Apple and Carrot Slaw
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 4 teaspoons apple cider vinegar; 1 tablespoon olive oil (or grapeseed oil); 1 tablespoon honey; 1/8 teaspoon salt; pinch Black pepper; 1 Carrot large; 2 cups cabbage finely shredded; 2 granny smith apples; 1 wedge Fresh lemon

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INGREDIENTS

4 teaspoons apple cider vinegar
1 tablespoon olive oil ; (or grapeseed oil)
1 tablespoon honey
1/8 teaspoon salt
pinch Black pepper
1 Carrot ; large
2 cups cabbage ; finely shredded
2 granny smith apples
1 wedge Fresh lemon

INSTRUCTIONS

In a small bowl, whisk together 4 tsp. raw apple cider vinegar, 1 Tbsp.

grapeseed or olive oil, 1 Tbsp. honey, 1; 8 tsp. salt, and a pinch of ground

black pepper. Peel1large carrot, trim off the smaller end (it should be 1~" in

diameter), and halve lengthwise. Insert the thicker end into the round blade of

the spiralizer, keeping it centered, and s!Walize using the blade with the

smallest triangles. Using kitchen shears, cut the carrot spirals into 6" pieces.

Transfer to a large bowl and add 2 cups finely shredded cabbage and

1 scallion, thinly sliced. Using the same blade, spiralize 2 Granny Smith

apples (stems removed). Using kitchen shears, cut the apple spirals into 6''

pieces. Squeeze a wedge oflemon over the apples to prevent browning and add

them to the bowl of vegetables. Drizzle the slaw with the reserved vinaigrette,

toss, and serve. Makes 6 servings. Total time: 20 minutes.

Per serving cup): 83 calories; 2.5 gfat.

From Gina Homolka, O Magazine, OCtober 2014

NOTES

Alert editor

Spiralized Apple and Carrot Slaw

4 teaspoons apple cider vinegar
1 tablespoon olive oil (or grapeseed oil)
1 tablespoon honey
1/8 teaspoon salt
 pinch Black pepper
1 Carrot large
2 cups cabbage finely shredded
2 granny smith apples
1 wedge Fresh lemon

In a small bowl, whisk together 4 tsp. raw apple cider vinegar, 1 Tbsp.
grapeseed or olive oil, 1 Tbsp. honey, 1; 8 tsp. salt, and a pinch of ground
black pepper. Peel1large carrot, trim off the smaller end (it should be 1~" in
diameter), and halve lengthwise. Insert the thicker end into the round blade of
the spiralizer, keeping it centered, and s!Walize using the blade with the
smallest triangles. Using kitchen shears, cut the carrot spirals into 6" pieces.
Transfer to a large bowl and add 2 cups finely shredded cabbage and
1 scallion, thinly sliced. Using the same blade, spiralize 2 Granny Smith
apples (stems removed). Using kitchen shears, cut the apple spirals into 6''
pieces. Squeeze a wedge oflemon over the apples to prevent browning and add
them to the bowl of vegetables. Drizzle the slaw with the reserved vinaigrette,
toss, and serve. Makes 6 servings. Total time: 20 minutes.
Per serving cup): 83 calories; 2.5 gfat.

From Gina Homolka, O Magazine, OCtober 2014

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Nutrition

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Serving Size: 1 Serving (106g)
Recipe Makes: 6 Servings

Calories: 54
Calories from Fat: 6 (11%)

Amt Per Serving		% DV

	Total Fat 0.7g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 13.7mg		0 %
Potassium 151.2mg		4 %
Total Carbohydrate 12.6g		4 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 10.1g
Protein 0.6g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 54

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