Apple, Carrot and Orange Coleslaw - Salad Week # 3

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.