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
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.
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. 
ooh, i love a good brussels recipe, this one is definitely going on the top of my to-try list! and i’m totally with you on pomegranate seeds 🙂
beantownbaker — November 24th, 2013 @ 6:05 pm
Are pom seeds the best.
I will definitely try these. But that’s not why I wrote. I wanted to tell you that I’m proud of you for taking off time to be with your family. It may or may not have been a difficult decision. That doesn’t matter – It was the right thing to do. While you didn’t ask my permission, you didn’t need to. You have my unmitigated support.
Now go enjoy. Just remember to put your feet up now and then and if anyone volunteers, accept their offer without guilt. It will not only give you a break, you will likely have the perfect chance to bond with (and love) your helpers.
Happy Thanksgiving!
beantownbaker — November 24th, 2013 @ 6:09 pm
Thanks! Happy Thanksgiving to you!
Nice recipe. Thank you. Enjoy your time off and Happy Thanksgiving to you and your families.
Love pomegranates, and I love Brussels Sprouts, so I can’t wait to try this recipe. My boyfriend doesn’t have the same love affair with Brussels Sprouts as I do, but I’m hoping this will help change his mind. Thanks!
beantownbaker — November 24th, 2013 @ 6:11 pm
This is definitely a recipe that could change the tune of a non-brussels-sprouts lover. Let me know how it goes.
It looks fantastic! thanks a lot for sharing the recipe
beantownbaker — December 1st, 2013 @ 6:49 pm
It’s really quite tasty. Let me know if you try it out!