As I have mentioned before, I work at Co-opportunity, Santa Monica’s Food co-op as the Cheese, Wine and Specialty manager. Sounds like a glamorous job, right? You probably imagine me swanning around the store, tasting cheese with a glass of wine in one hand and chocolate in the other, tempting customers with all of the above. So far from the truth!
I awake most mornings before 6:00 am in order to arrive at work to receive wine deliveries and restock the shelves before the store is too full of customers. But I always want to eat a healthy and satisfying lunch. Needless to say, much improvising happens in the kitchen in the predawn hours when I am whipping up said lunch from what is available. Enter this new salad.
Faced with apples, carrots, fennel and some fresh herbs I thought a grated salad would bring out the juice of the apple and carrots. Adding some lemon juice to prevent the apple from discoloring and then tasting the salad after the addition of the fresh cilantro and mint, I realized it was time to stop; no more additions. A naked salad! Perfect way to taste all of the pure flavors of the ingredients and yet the opposite of a boring ole salad. Eureka!
Like most coleslaw salads, this would be great with any substantial meat dish or go the opposite route and add it as an accompaniment to a spicy Asian noodle dish or soup. Add some fresh chilies for some spice or even some slivered radishes would go nicely as well.
Naked Apple and Carrot Slaw
2 large apples, cored and grated on large holes
2 carrots, grated on large holes
1/2 fennel, diced fine
1/2 cup diced red pepper
2 tablespoons cilantro, minced
2 tablespoons basil, minced
Juice lemon and pour on grated apples. Add remaining ingredients and mix well. Allow to sit for 10 minutes and serve.
Recipes currently inspiring me:
Butternut Squash Enchiladas with Red Mole at Eats Well With Others
Roasted Mushrooms with Goat Cheese and Grits at Bitten (The Temporary Vegetarian)
Quinoa Salad with Daikon Radish, Mint and Feta at Mango and Tomato