Author Notes
Having plentiful apples from several trees in the garden inspired me to enter this week's contest. I happened to have an open bottle of green salsa in the refrigerator and so was inspired to use the sweet-tart aspect of the apples with the heat of the salsa and a red chile pepper. Then I chose other vegetables to give textural interest and an attractive appearance. This salad goes partucularly well with roast pork or poultry. —REC
Ingredients
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1/4 cup
chopped fennel
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1/4 cup
grated carrot
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1/4 cup
cooked corn kernels
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1
minced green onion
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2 tablespoons
minced red chile pepper
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2 tablespoons
pumpkin seeds
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2 tablespoons
snipped dried tomatoes,without oil
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2 tablespoons
snipped cilantro
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1 tablespoon
dried currants
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4 cups
coarsely grated green tart apples
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1/4 cup
green salsa
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1 tablespoon
olive oil
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1 tablespoon
lime juice
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4
red cabbage leaves
Directions
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Place the first 9 ingredients in a large mixing bowl.
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Core and coarsely shred the apples;add to bowl.
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Mix together the salsa, oil and lime juice till well blended;add to the apple mixtue and toss to evenly coat.
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Fill the cabbage leaves and serve.
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