I love the crunch of a good slaw but have never been a fan of the classic creamy coleslaws. Since vinegar-based slaws are more my speed I concocted this Carrot, Apple & Radicchio slaw using the abundance of apples I had this fall. It’s the perfect combo of sweet, savory and slightly bitter and makes an excellent healthy side dish for spicy foods. I also like serving it as a pretty confetti over a dry-rubbed grilled pork chop or as a crunchy topping on a BBQ pulled pork sandwich.
Carrot, Apple & Radicchio Slaw
1 medium apple, cored and julienned
1 small head radicchio, julienned
2 carrots, peeled and julienned (or 1/2 C pre-cut matchstick carrots)
2 Tbsp olive oil
2 tsp apple cider vinegar
2 tsp stone ground mustard
1 tsp brown sugar
Chop radicchio and place in a medium bowl. Peel and julienne carrots or add pre-julienned matchstick carrots to the radicchio. Carefully julienne apple and add to salad. Lightly toss vegetables with a tongs to mix. In a small bowl, whisk together olive oil, vinegar, mustard and brown sugar until emulsified. Pour over slaw and toss to mix.
Serve as a salad, on grilled pork chops or with BBQ pulled pork sandwiches.
More Carrot Recipes!
Looking for more carrot options for your Thanksgiving sides? Check out these recipes from our friends at the Food Network Dish blogger round-up!
Thursday Night Dinner: Pickled Carrots
Virtually Homemade: Roasted Red Onions and Carrots With Pomegranate Gremolata
What’s Gaby Cooking: Thyme and Honey Roasted Carrots
Glory Foods: Honey-Carrot Bread
Daily*Dishin: Carrot Cake Hawaiian-Style
FN Dish: Quick Carrot Sides for Thanksgiving
Cooking With Elise: Spiced Carrot Marmalade
Dishin and Dishes: Roasted Honey Balsamic Glazed Carrots
Daydreamer Desserts: Carrot Cheesecake
Mooshu Jenne: Apple and Carrot Hearts Salad
The Sensitive Epicure: Maple Bourbon Glazed and Braised Carrots
Daydreamer Desserts: Carrot Martini