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. 
Raspberry and chipotle! what a combo. I love this idea. I could put chipotle in anything and be happy.
beantownbaker — January 22nd, 2014 @ 9:37 pm
Chipotle is a flavor I’m learning to love as I use it more and more!
Holy yum! This jam reminds me of the sauce in one of my favorite appetizers from a little restaurant in Kansas. It was raspberry chipotle sauce combined with cream cheese and black beans, and it was served warm with tortilla chips. The best!
beantownbaker — January 23rd, 2014 @ 2:15 pm
Is it So Long Saloon by chance?…
If so, check back on Tuesday…
beantownbaker — January 23rd, 2014 @ 2:17 pm
BTW, I just saw in your bio that you went to Purdue – I did too! Aero engineering for me. Crazy about that shooting this week…
Yes, So Long Saloon! We lived in Manhattan for a few years while my husband worked on his PhD. Can’t wait to see what you’ve cooked up on Tuesday!
Goodness, what a coincidence that you are a Purdue alumna too! Yes, so crazy and so sad.
this is definitely one i’ll need to make, great flavor combo 🙂
Oh gosh, this is such a fun flavor combination 🙂 I can’t wait to try this out!
I am super excited to try this recipe out. I love idea of the sweet of the fruit and the heat of the pepper. I will let you know how mine turns out.
*I just moved to Boston which is how I found your website. I’m sorta sad that you moved back to Ohio because I would love to meet you. 😀
beantownbaker — September 12th, 2014 @ 10:40 pm
Hope it turns out well for you! We love this jam. It’s really good on a breakfast sandwich.
Oh, yum! I’m a great fan of using jams, marmalades and chutneys with meat in the crockpot or as a glaze on roasts. This would be perfect on a pork tenderloin.
how do you make it without the jam maker? I have a breadmaking machine that can make jelly, would it work about the same?
Are there any water bath instructions?
Thats look so delicious.. nice sharing
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