I was really thrilled by your excitement for my apple streusel bars – the more excited you are the more motivated I am to get in my kitchen and create something new. I was especially delighted to see Paul’s post
about trying the recipe (or at least Paul’s version of the recipe) all the way across the pond, in Scotland. Isn’t it amazing how the internet can connect us to inspiration and kindred spirits from around the world. I feel so blessed that blogging about healthy vegan food has connected me to so many amazing people*.
Now, I have another recipe to share with you for the SOS Kitchen Challenge
(hosted by Kim
). I appreciate the effort that Kim
have put into getting everyone excited about Apples
this month. To compliment yesterday’s sweet treat I’m bringing you a savoury recipe today.
Unlike the complex steps involved in layering up those apple streusel bars this simple apple slaw can be on your table in minutes flat.
When you’re making simple recipes, especially raw, vegan ones, the quality of your ingredients matters. I had a bunch of beautiful, local, organic carrots and a few pounds of organic apples, so I didn’t want to mask their amazing flavours with complex cooking methods. Instead, I wanted to heighten their natural sweetness with a few techniques to change the texture, some complimentary spices and a little richness from the addition of tahini.
In the end, you get a bowl full of colour and flavour.
Simple Apple and Carrot Slaw
4 cups shredded carrot
3 cups shredded apple
2 green onions
2 medjool dates
1/3 cup fresh orange juice
2 TB tahini
1/2 tsp cumin
salt and pepper to taste
I used my food processor to shred the apple and carrots but you can also use a box grater and some arm power. In a large bowl combine the carrot and apple. Toss with your hands to gently combine. Finely slice the green onions and sprinkle them evenly in the large bowl. Pit the dates and chop finely. Distribute the dates evenly in the large bowl. In a small bowl combine the remaining ingredients, stirring until emulsified. Pour the dressing over the slaw and toss gently to coat all the ingredients. Will last for a few days in the fridge.
This dish would be the perfect addition to a holiday table – especially Canadian Thanksgiving which is just around the corner.
I will be back tomorrow with one more apple recipe. If you have you own to add to the round-up, submit it here
I’m running the Scotiabank Half Marathon tomorrow at 7:30 a.m. please cheer loudly where ever you are.
*I am so happy to have found Ricki, Angela, A-K, Terry, Caitlin, Lori and Michelle, Camille, Marlie, Nelly, Heathy, Mihl, Marni, jae, Bitt, Lindsay, Kelly, Lauren, Christy, Nicole, Robyn, Hannah, MamaPea, Ashley, Kristen, Evergreen, Erica Sara, Shelly, Gena and many, many more. They all make the internet a very friendly, fun and informative place. Thank you ladies, you will never know how much you have touched my life.