Carrot, Napa Cabbage, and Apple Slaw with Creamy Poppy Seed Dressing

After having made the coleslaw with apples and pineapple a few months back, I came across this similar recipe from the Roots cookbook and thought it looked worthy of exploring.  I’m still not a fan of coleslaw, but this one had a bit more of a vinegar taste to it and could use some fresh apples, in season.  It tasted great on its own and on top of a pork sandwich, so definitely worth trying.  I don’t know that it’s automatically better than the other coleslaw recipe, but a nice alternative.

Carrot, Napa Cabbage, and Apple Slaw.jpg

Carrot, Napa Cabbage, and Apple Slaw

1/4 mayonnaise
3 Tbsp olive oil
2 Tbsp lemon juice
1 1/4 tsp kosher salt
1 tsp poppy seeds
8 oz napa cabbage, cored and finely shredded
8 oz carrots, trimmed, peeled, and cut into matchsticks
1 crisp red apple, cored and cut into matchsticks
2 Tbsp finely snipped fresh chives

To make the dressing, in a small bowl, whisk together the mayonnaise, oil, lemon juice, salt, and poppy seeds.  Set aside while you cut the vegetables, or cover and refrigerate for up to 1 day.

In a large bowl, toss together the cabbage, carrots, and apple.  Spoon the dressing over the top and toss the slaw to distribute the dressing evenly.  Transfer to a serving bowl, garnish with the chives and serve immediately.  The cabbage and carrots can be cut up to 8 hours in advance.  Cover and refrigerate until ready to toss the slaw.  It is best to cut the apple right before adding it to the slaw so that it doesn’t discolor.


Zucchini Carrot Cake

Last weekend, I went to a wedding which was beautiful!  My friend Minda, who lived here for a few months, married Dan and the wedding was authentically them.  The food was delicious, and even more delicious were the cakes.  That’s right.  Cakes.  Each table had its own cake and then guests were able to mingle around and find other cakes, the varieties of which I loved — White Chocolate, Chocolate with Salted Caramel, Lemon with Raspberry Filling, etc.

As we were talking, my friend Kara and I both suggested we made the best carrot cake and I decided to proceed with making mine — also because we’re in the season of the zucchini, and my carrot cake calls for a little zucchini in it.

Taken from the aptly named The Classic Zucchini Cookbook, they also share this could be called a “garden” cake because of the zucchini in it.  I modified the recipe a little bit, but overall, it matches with the recipe in the book.

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