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…

Print Save

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

 


Don’t forget about Bloggers Bake for Hope – Bloggers Bake. You Bid. 100% of proceeds go to Komen for a Cure. Register to bake by April 30th, come back for bidding May 4-6.

    Pin It

9 Responses to “Tomatoes stuffed with Salmon Dill Dip (Barefoot Bloggers)”

  1. #
    1
    webbie — July 24, 2008 at 5:14 pm

    Welcome to the BBs. I did cucumber towers with mine the first time I made this, then stuffed cherry tomatoes and new potatoes for a work event today.

    Your pics are great. Wish I’d thought of the salt.:-)

  2. #
    2
    Sophie — July 24, 2008 at 6:08 pm

    Hi Jen,

    I just discovered your blog :). I’m Sophie from Flour Arrangements. In just about a week I’ll be moving to Boston (actually Cambridge) from Austin, and I’m hoping to start a cooking group when I get there. I actually TRY to cook dairy free too (although sometimes I need a little dairy in there, ya know?); so it’d be cool to have a fellow ‘somewhat non-dairy’ foodie in the group! Drop me a comment on my blog, or even an email, if you’re interested. It’s nice meeting you!

    Oh, and feel free to tell any of your friends about it :).

    Sophie
    Flour Arrangements

  3. #
    3
    Ivy — July 24, 2008 at 7:07 pm

    Wow, these look really good and refreshing! NIICE!

  4. #
    4
    Joelen — July 24, 2008 at 7:18 pm

    Your idea of stuffing them into tomatoes is great! And great tip on using salt!

  5. #
    5
    Esi — July 24, 2008 at 9:19 pm

    I love how you presented the dip. Nice work!

  6. #
    6
    Inna's Culinary Inventions — July 25, 2008 at 2:52 am

    What a wonderful idea to stuff tomatoes! These look great!

  7. #
    7
    giz — July 25, 2008 at 8:19 pm

    These would be fun to make. I’ll bet the hardest part was scooping out the tomatoes. They make for a delicious and colourful appetizer.

  8. #
    8
    Megan — July 28, 2008 at 3:31 pm

    excellent use of a dip! Love the salt idea.

  9. #
    9
    Janna — July 31, 2008 at 5:10 pm

    THIS LOOKS MARVELOUS! I need to start back again with BB now that we are settled in the new digs.

Leave a Comment