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Apple-Carrot Slaw

Contributed by David Page

SERVINGS: 20 servings (about 16 cups)

•BASIC-EASY
•FAST
•HEALTHY
•MAKE-AHEAD
•VEGETARIAN

This is a light, tangy, highly seasoned slaw made with cabbage and our homemade spice blend.

Plus: More Vegetable Recipes and Tips

3 large Granny Smith apples
1/4 cup plus 2 tablespoons fresh lemon juice
One 2-pound head Savoy cabbage—halved, cored and shredded
6 large carrots, cut into thin matchsticks
12 large scallions, minced
1/2 cup chopped fresh parsley
1/2 cup plus 1 tablespoon apple juice
1/2 cup plus 1 tablespoon cider vinegar
1/4 cup plus 2 tablespoons olive oil
3 tablespoons Home Spice Mix
2 teaspoons salt
1 teaspoon freshly ground pepper

Thinly slice the apples. Cut the slices into matchsticks and transfer to a bowl. Add the lemon juice and toss well. Add the cabbage, carrots, scallions and parsley.
In a medium bowl, whisk together the apple juice, vinegar, olive oil, Home Spice Mix, salt and pepper. Pour the dressing over the slaw and toss well. Serve at room temperature or chilled.

Make Ahead The slaw can be refrigerated for up to 1 day.

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