Fall Flavors: Apple-Carrot Slaw

Holiday season is pretty much here and Halloween kicks it off in my book.  While my taste buds long for apple pies, holiday cookies, mashed potatoes, ham and stuffing, I know that there’s only so much rich food I can handle before I go into hibernation for the season. I like to keep a number of light recipes on hand and in sight in the kitchen to remind myself to enjoy a light, fresh meal in between holiday parties and lavish family dinners.

This apple-carrot slaw keeps the flavors of the season on your plate without the food coma! It also uses ingredients that are easy to find all year long, so you won’t have to scour the produce section in winter to find what you need for this recipe.

Apple-Carrot Slaw

1-2 granny smith apples, sliced into matchstick size pieces

1 ½ pounds green beans, ends removed and cut in half

6 large carrots, shredded

¼ cup apple cider vinegar

2 tbsp walnut oil

½ tsp cinnamon

¼ tsp ground mustard

1 tsp lime zest

3 tbsp chopped parsley, if desired

Sea salt and pepper to taste

Bring a pot of water to a boil and prepare an ice bath. Place green beans into boiling water for 30 seconds. Remove and using a slotted spoon promptly transfer to an ice bath for about 3 minutes. Drain green beans and pat dry with a paper towel. Blanching will enhance the color of the beans, but won’t detract from their crisp texture. Certain studies have found that blanching can reduce the nutritional properties in produce (as can any extreme heat exposure), so if you’d prefer to eat your green beans raw the slaw will still turn out delicious!

Combine sliced apples, green beans and carrots in a large bowl.  A food processor with a grater attachment is a quick way to shred carrots, or you can always buy them pre-shredded.

In a small bowl whisk together apple cider vinegar, walnut oil, cinnamon and ground mustard. Let sit for 5 minutes to allow cinnamon and mustard to absorb into the dressing. Pour vinaigrette over produce mixture and combine until well coated. Let sit for 20 minutes. Add lime and parsley, if desired, and toss gently.

To add a little variety to this recipe, add shredded cabbage or sliced almonds for a healthy, but different take.

Enjoy with grilled fish, such as tilapia, or spice rubbed chicken. You’re waistline will appreciate the break from gluttonous holiday feasting, or you just might have more room for that extra piece of pumpkin pie!