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Author Notes: This was inspired by a slaw-like salad that accompanied my croissant at Cafe Le Soleil in Madison, WI. It was bright, with just a hint of sweetness. I knew there was apple, and probably maple syrup. It was also inspired by the purchase of a julienne peeler. Raw vegetables are delightful when sliced into lovely thin ribbons! - Tallgrass Kitchen
- 2 medium carrots
- 1 small zucchini
- 1 large apple (preferably a sweet, crisp variety like Honeycrisp or Fuji)
- Shred each vegetable and fruit into long ribbons with a julienne peeler. Alternatively, you could shred them with the shredding disk of your food processor, but the shreds won't be as long or pretty. If your carrots are sweet and thin-skinned, no need to peel. Definitely don't peel the apple, as the peel adds some lovely color to the salad.
- 1/4 cup apple cider vinegar
- 1 tablespoon dijon mustard
- 1/2 cup neutral vegetable oil
- 4 tablespoons pure maple syrup
- 1 juice from one small lime
- 1 pinch salt
- Either add all ingredients to a jar and shake vigorously, or whisk everything together but the oil. Whisk the oil into the liquid in a steady stream.
- Generously drizzle dressing on salad and toss well. You will have leftover dressing - it keeps great in the fridge for at least a week.
- This recipe was entered in the contest for Your Best Salad with Apples