Crunchy Apple Slaw
I had the opportunity yesterday to head out to Cara’s house to participate in her Seder Plate Challenge. She invited some blogger friends out to share our dishes in person.
We were each asked to bring a dish inspired by one of the foods on the Seder plate. I’m not Jewish, so I was excited to learn more about the symbolism of each food. Be sure to check out Cara’s blog for all the information about the Seder plate.
I originally thought I’d do a dessert for the event, but a couple other people spoke up quickly and I decided to go with something else. I had a few ideas floating around in my head even up until Friday but hadn’t made my mind up yet. Then I saw this slaw pop up from Pennies on a Platter. I decided it would be a perfect creative interpretation of charoset. Since the slaw contains apples and almonds, it fit perfectly into the concept of taking something from the Seder plate and putting a creative spin on it. Check out Cara’s Seder plate with all of our goodies on it!
I looked at Nikki’s recipe and kind of just threw stuff together based on what I had on hand. It was definitely quite tasty and I’ll be making it again this summer when grilling becomes an every day event (can’t wait!).
The best part of the day was getting together with some lovely blogger friends to enjoy our food together. And, seeing Cara’s house with it’s huge kitchen! After eating, we sat around talking about blogging, sharing tips, and of course doing a bit of gossiping! Be sure to check out the recap on Cara’s blog. And for one last photo, you know you’re eating with a bunch of bloggers when you see this in the dining room…
Yield: 10-12
Ingredients:
14 oz shredded slaw mixture
12 oz shredded broccoli slaw
2 red apple (Braeburn preferred), unpeeled and diced
2 green apple (Granny Smith preferred), unpeeled and diced
4 Tbsp chopped green onions
1 cup sliced almonds
1 cup mayonnaise
2 Tbsp granulated sugar
4 Tbsp brown sugar
2 Tbsp apple cider vinegar
2 Tbsp lemon juice
1 Tbsp dried mustard
Directions:
Mix together the first six ingredients in a large bowl.
Combine the dressing ingredients in a small bowl.
An hour before serving, pour dressing over salad contents and stir to coat. Chill in fridge until ready to serve.
Recipe adapted from Pennies on a Platter
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I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I guess they would be hard to bite into, but if you made them thinner you wouldn’t have such a beautiful swirl of blueberry in there. They look fabulous.
Those look amazing! Totally on my list!
These look delicious. I love lemon and blueberries.
Mimi
These look great! Maybe a little thinner would be better but either way they must have tasted fantastic!
Yum, I think your idea of a cheesecake ice cream brillant. I agree those swirls are gorgeous!
~ingrid
mmmmm i’d love to have a batch of those sitting in front of me right now!
These are too pretty to eat! I love the blueberry/lemon combo.
These look outstanding! I love the swirls and the combo of lemon and blueberry is always a winner!
Looks delicious! Gorgeous photos.
Those look great! What a beautiful photo!
very nice! look just exactly like the ones in the magazine!
eliza
http://fooddiary.blogsome.com
These are amazing! I didn’t know they were dairy free… We just found our little nephew is allergic to dairy, I’ll have to make these for him.
Just as gorgeous as they were on the cover of Gourmet. Saw these on tastespotting and knew I recognized them! Yum!
Just as gorgeous as they were on the cover of Gourmet. Saw these on tastespotting and knew I recognized them! Yum!
This looks ……… WOW!!!!
What a great idea! One of the best looking desserts I’ve seen in a long time – irresistable!