This carrot apple slaw proves that a super simple salad can be something special. Taste our take on this Polish classic. It’s a vegan, vinegar-based salad with no mayo.
Whenever we go to Poland, we indulge in pierogis. Even though the pierogis are the star of the meal, the light and refreshing salads they are served with are an integral side dish. They offer a bit of respite when the rich dumplings threaten to overwhelm. And they brighten up the table too.
Last night, we made khinkali – Georgian dumplings that are just as doughy and heavy as pierogis. We needed a side and wanted something to balance out our dinner. As it happened, we had a carrot and an apple laying around.
So we threw together a shredded carrot apple slaw. It’s inspired by Polish carrot salad, but with a touch of Georgia thrown in for good measure.
Since we started trying our hand at Georgian recipes (like eggplant pkhali), we’ve become enamored with fenugreek. We are tempted to put it in almost everything we cook. Luckily, it definitely works in this dish.
The juice that gets released from the apple when you grate it makes up the base of the dressing. In addition to the fenugreek, the other ingredients are onion, cumin, apple cider vinegar, and olive oil. It’s easy and quick to throw together, and tastes great right then, but of course even better if you let it sit a little bit.
Sometimes the simplest dishes can leave a lasting impression. We hope this one does for you.
- 1 large carrot
- 1 medium apple
- 1/2 tsp apple cider vinegar
- 1/2 tsp olive oil
- 1/4 tsp ground cumin
- 1/4 tsp ground fenugreek
- 1 pinch of salt
- Grate the carrot and put it in a large bowl.
- Grate the apple and put it, plus its juices, in the bowl with the carrot.
- Add oil, vinegar, and seasonings and mix together with a fork. Enjoy!
- We use a box grater to grate the carrot and the apple. But you could also use a food processor with a shredding blade.
- The salad is great right away, but will get better the longer it sits.