It’s time to start thinking about adding bright, crunchy salads to the menu. This salad is a simple combination of carrots and an apple. Best bet is to buy loose carrots at the market. They tend to be bigger and sweeter than those that come packaged. The Spiralizer makes short work of producing like-sized strands of each ingredient.
2 large carrots
2 TBS fresh lemon juice
1/4 cup sour cream
1/4 cup mayonnaise
1 TBS sugar
1/2 tsp. kosher salt
1/4 cup dried cranberries
1. Peel the carrots and cut off the ends. Cut the carrot in half for easy spiralizing. Spiralize using the blade that produces spaghetti-like strands. Snip the long strands into manageable sized pieces. Kitchen shears are great for this.
2. Core the apple, but leave the peel. Choose a crunchy apple rather than a soft one. Spiralize using the same blade.
3. Put the carrots and apple in a bowl. Add the lemon juice and toss to coat. The lemon juice not only flavors the carrots and apple, but it also prevents them from turning brown.
4. Mix the sour cream, mayonnaise, sugar and salt in a small bowl. Pour over the slaw mixture and toss. Add the dried cranberries, and toss again.
Just a couple of additional thoughts. You could certainly use raisins instead of cranberries. Pineapple chunks are often used in carrot salad as well. If you like a sweeter dressing, you could add more sugar.
This slaw can be served immediately. If you let it sit in the refrigerator, the dressing will become very loose and pool in the bottom of the bowl. You can either stir it back in before serving or drain it off.