Springtime Carrot Slaw

We’re finally seeing the signs of spring with leaves budding and the weather warming up. It’s the perfect time for a light, fresh salad!

My daughter’s elementary school is celebrating Earth Day tomorrow with their signature event: Eco-Fest to highlight environmentally sustainable activities for both children and adults alike. I’m so excited to be showcasing our plans for the new, organic school garden that we’re in the process of planning for the roof-top of the elementary school. What better way to teach children about where the food they eat comes from. In fact, studies show significant evidence pointing toward the fact that when children take part in growing the food they eat, they are twice as likely to eat more servings of fruit and vegetables each day than those children who do not take part. Introducing our future leaders to this important concept now will help promote good habits as they move through life.

I think sometimes we get so caught up with our busy schedules, running from practice to school, to fitting dinner in, that we forget to connect with nature. Discovering the natural rhythms of nature is so important to optimal health and wellbeing, as well as for a balanced state of mind, body and soul. Why you ask? For starters, you find peace, solace, perfection, and even an astonishing natural order to how our whole existence works. Join me in educating our children, and stop by my booth tomorrow for a free sample of cranberry carrot slaw!

For a printable copy of the recipe, click here.

1 Full Head of Red Cabbage, Shredded
1 Full Head of Green Cabbage, Shredded
Fresh Apples (I like Fuji because they are sweet, but you can use any variety) leave skin on and julienne
2-3 lbs of Fresh Carrots, Julienned
Juice of 1 Lemon (Squeeze fresh lemon juice over apples to prevent oxidation)
1-2 Cups Dried Cranberries (dried cherries, dates, or raisins work too)
1 Cup Chopped Walnuts, Lightly Toasted

1/3 Cup Rice Vinegar
1/3 Cup Champagne Vinegar
3-4 Tbsp. Honey
1 tsp Salt
Freshly Ground Black Pepper

Julienne or shred the cabbage and carrots, then toss cabbage, apples, and cranberries together in a large bowl. Use a whisk to combine the dressing in a different bowl. Pour the dressing over the ingredients and toss well. Sprinkle with walnuts.

This recipe makes A LOT of salad/slaw. You could easily half it. Also, I sometimes sprinkle a bit more vinegar if you think it looks dry because it makes so much that you have to use 2 bowls to mix it.

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