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Apple, Carrot and Orange Coleslaw - Salad Week # 3

Friday, November 25, 2011


Recipe tried out in August 2011

This is another beautiful recipe from my white elephant.

Coleslaws or affectionately called as 'slaw'. It's basically a raw cabbage salad. The most common is found in KFC, the whitish cabbage mush served with your favourite fried chicken. My FIL who doesn't eat vegetables eats coleslaw.


This version is cabbage free. The recipe in the book called for the apples to be sliced instead of julienned. But  I prefer uniformity. The crunch factor should look alike, of which in this recipe, the carrots and apples. I don't think I will enjoy eating big slices of apples, then thin matchstick of carrots together. The orange is of a different texture, so it's ok to leave them big.



My mom, who is usually lazy to do anything that requires a lot of work asked me for this recipe. LOL. She shuns cooking that requires a few steps (like prefrying) or making things bite sized.  But after she had this at my place, she asked me how to do this. I wonder have she made this at home yet.

It's better to have the ingredients julienned with the knife. A food processor or a mandolin might cause the apples to turn watery. I julienned the apples 2 hours before serving time, tossed them in lemon juice to prevent them from browning and they looked great while sitting in the fridge, waiting to be tossed and eaten.


Apple, Carrot and Orange Coleslaw
Recipe made with minor adaptations from: Country Cook's Companion by Liz Trigg

2 cups thinly julienned carrots
1 red apple, cut into thin matchsticks
1 green apple, cut into thin matchsticks
1 orange, segmented
1 smallish lemon, juiced

Dressing
2 heaped Tbsp mayonnaise
1 clove garlic, grated
1 heaped Tbsp chopped fresh herbs (parsley, dill or whichever combination you prefer)
1/8 tsp salt and black pepper to taste

1. Cut both apples into matchsticks and toss with lemon juice. Chill in fridge.
2. Slice carrots with a fruit peeler or mandolin, then julienne the slices. Cover and keep in fridge.
3. Peel orange with a knife. Cut the skin off until you see the flesh. Then run a small knife between each segment's membrane to retreive the flesh.
4. Combine ingredients for dressing, taste and adjust if needed.
5. Before serving, toss everything together and sprinkle with some extra chopped herbs.



30 lovely notes:

Fong's Kitchen Journal November 25, 2011 at 11:23 AM  

OMG ... this salad is so bright and cheery! Love it!

“追食富迪” November 25, 2011 at 1:56 PM  

Mmmmm... it's a healthy & delicious salad for me.

Anonymous,  November 25, 2011 at 2:04 PM  

I love this salad

Sharon @ Feats of Feasts November 25, 2011 at 2:12 PM  

Love the colours!! So cheerful and so spring! :)

Elin November 25, 2011 at 2:23 PM  

Colorful salad...love it! I like fruit salad ...so healthy :)

angeline November 25, 2011 at 3:09 PM  

What a refeshing salad which is full of vitamins. *_^

wendyywy @ Table for 2..... or more November 25, 2011 at 4:15 PM  

Fong,
Me too


“追食富迪”,
Ya woh


Anonymous,
Same goes


Sharon,
LOL, summer everyday ;)


Elin,
Fruit coleslaw, LOL


angeline,
Good for u!

Poh Lin,  November 25, 2011 at 5:43 PM  

I want, I want. Looks very refreshing.

In your photo, it doesn't look as though any mayo was used. Looks like it's tossed in a vinaigrette.

Pete November 25, 2011 at 8:35 PM  

Had raw cucumber with dinner today....lazy to make salad....lol!

PS: Collected the vouchers today. Thank you very much.....

lena November 25, 2011 at 8:57 PM  

this is a happy sunshine salad! quite nice idea to hv the apples cut into strips when you want something like a coleslaw, they look matching with the carrots. reminds me of the sengkuang that i used to cook, hv to cut them into strips and i got to cut them very slowly cos i'm afraid of cutting my fingers too! you see how chefs in restaurants cut their carrots or cucumbers or others, chop chop chop chop chop .. super fast! amazing!

Sherleen.T November 25, 2011 at 9:12 PM  

very lovely colors..i like all the salads you have done...i would definitely come to you when i want to prepare a salad...:)

Vivian Pang November 26, 2011 at 4:55 PM  

I hardly eat carrot as salad. Well should try this salad. Really colourful. :)

Shu Han November 27, 2011 at 4:02 AM  

wow love the bright orange colours!

Extra Virgin Chef November 27, 2011 at 10:26 AM  

Good idea to julienne the apples. It's how we are taught in culinary school as well.

hanushi November 27, 2011 at 7:46 PM  

The colour are so bright.. Are the carrots raw?

Jeannie November 27, 2011 at 8:56 PM  

Aah...something healthy to feast the eye, I think I am putting on weight just looking at photos of delicious but sinfully fattening food!

wendyywy @ Table for 2..... or more November 27, 2011 at 9:38 PM  

Poh Lin,
Actually I was left with 1.5 Tbsp of mayo, hence the light look.


Pete,
that's healthy!


lena,
apples are easier than sengkuang, softer ma and the size also smaller, so not that hard to get thin slices. I'm sure ur knife skills also not bad geh, I remember your mango cake, those mango slices blew me away!


Sherleen,
Awww, don't come to me, too far away, come to my blog and make them urself, the recipes are all here, LOL


Vivian,
try it, maybe your kids will love it


Shu Han,
haha, the orange seems to overpower right? hahaha



EVC,
Yeah, it is better compared to using a "tool".



hanushi,
Yes, raw


Jeannie,
sei foh lor, salad also pile on weight. Hahaha.

lena November 28, 2011 at 12:27 AM  

you not asleep yet? again yeh kwai! hey, i appreciate you telling me about the key limes, dont get me wrong, yes i was confused. Those cupcake liners are cheap ones..wither from intrico or merit..just a few bucks!

Quay Po Cooks November 28, 2011 at 10:00 AM  

I just got a wonderful Thai grater tool and I am going "hoi cheong" with this salad. I like the color combination. I bought one grater each for you and Sonia. I will pass to you when I see you next or you want me to courier to you?

wendyywy @ Table for 2..... or more November 28, 2011 at 10:30 AM  

lena,
Haha, I got it la, No worries.
Cheap ones meh? I tot they are Wilton's geh.
Wilton's are very pricey, 10 something for 3 or 4 stacks.



Quay Po,
Wah, so nice of you. Thankyou in advance!
I'm coming to KL in 2 week's time. Let's see how we can go about that.

lyn,  January 6, 2012 at 10:29 PM  

Hi Wendy,
I've tried your Caesar salad. It's really good except some of the croutons have turned a bit soft. Now, I would like to try your fruit and carrot coleslaw. DO you think it will go well with your chicken in milk and cream recipe plus the mashed potato?

wendyywy @ Table for 2..... or more January 6, 2012 at 11:27 PM  

lyn,
Croutons should only be put in after the salad has been tossed and be eaten immediately. It is still bread and any contact with moisture will make it go soft. You must drain/air-dry the lettuce really well before using it. Same goes to all salads. How good ur salads turn out depends on how well they are drained as well.

Any salad will be good with those 2 recipes.

Carole February 29, 2012 at 1:06 PM  

Good post. You might be interested in a spicy and crunchy cole slaw I made http://caroleschatter.blogspot.co.nz/2011/11/spicy-crunchy-coleslaw.html

Jess @ Bakericious July 18, 2012 at 10:50 AM  

Hi Wendy, tried another of your recipe, good!

Anonymous,  February 25, 2014 at 2:02 PM  

Hi Wendy
I made this coleslaw, it was refreshing in looks and taste except that I found the garlic to be too spicy for me. May I know what is the purpose of the grated garlic here ?
Thank you.
Lynn
Lynn

WendyinKK February 25, 2014 at 11:39 PM  

Lynn,
Coleslaw and caesar salads, usually do come with garlic in the dressing. It adds flavour. Use a fine grater to grate, it should not be felt as you eat it

WendyinKK February 25, 2014 at 11:40 PM  

lynn,
one clove right? not one bulb

Anonymous,  February 27, 2014 at 2:03 PM  

Yes Wendy. One clove. Will it be ok if I omit the garlic?
Lynn

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