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by kkregel | November 21, 2011 · 7:45 am

Carrot, Apple & Radicchio Slaw

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

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Filed under Sides

Tagged as carrot apple slaw, easy fall recipe, no mayo cole slaw

by Stef | October 15, 2010 · 9:04 am

Slow Cooker Beef Brisket over Garlic Parmesan Mash

We may be in the midst of an indian summer, but my hankering for hearty fall meals has not subsided. And when fall meals enter my brain, I think of two special words: slow cooker. The slow cooker is one of my favorite inventions. It is career-friendly, mom-friendly, leftover-friendly and most important, tummy-friendly. So with the best rated slow cooker, I created a beef brisket cooked in one of my other favorite inventions, beer!

Beef Brisket Ingredients:

2 TBSP vegetable oil
1 3-4 lb. beef brisket
2 cloves garlic, peeled and roughly chopped
1 12 oz bottle red lager (I used Leinie’s Red)
4 stalks celery, cut into large pieces
2/3 C. brown sugar
1 can tomato paste
1/2 C. apple cider vinegar
1/4 C. brown mustard
1/3 C. Worcestershire sauce
1/2 tsp. paprika
dash of coarse ground black pepper

Heat vegetable oil in a large skillet. Brown brisket on all sides, about 8-10 minutes. Add garlic half way through. Transfer meat to slow cooker. Pour beer in skillet, scraping up brown bits. Simmer for one minute. Add to slow cooker. Nestle celery around beef.

In a medium bowl, add remaining ingredients and whisk. Pour over beef. Cook on low for 8 hours. Remove from cooker and allow to sit about 10 minutes before cutting.

Garlic Parmesan Mash ingredients:

5-6 medium russet potatoes, peeled and cut into chunks
1/2 C. milk
2 TBSP butter or margarine
1 tsp garlic salt
1/2 C. shredded parmesan cheese

In a large pot, cover potatoes with water and bring to a boil. Boil approximately 20 minutes. Drain water. Add remaining ingredients and whip with hand mixer.

I plated the brisket over the potatoes, drizzled a little extra sauce from the slow cooker and topped with French’s crispy onions. Little fuss for a fabulous meal! And with the leftovers, we reheated the brisket and put it on a sandwich with a little Sweet Baby Ray’s BBQ sauce. Delish!