Fall Slaw

PHOTOS BY MICHAEL PIAZZA / STYLED BY CATRINE KELTY

A kid-friendly slaw, full of sweet shredded carrots and tart bits of apple. If you’re making it ahead, add the mint just before serving. Easily doubles for a bigger crowd.

Serves 4

2 carrots, peeled and shredded
2 apples, diced (try Cortlands or Honeycrisps)
Juice of ½ lemon
2 tablespoons apple cider vinegar
½ teaspoon granulated sugar
½ teaspoon sea salt
¼ cup chopped fresh parsley
¼ cup chopped fresh mint

Toss the carrots, apples and lemon juice together in a large bowl. Add the cider vinegar, salt and sugar and toss to combine. Add the parsley and mint, then taste and adjust seasoning. 

LEIGH BELANGER is a cookbook author, writer and editor. Her second cookbook, My Kitchen Chalkboard, about seasonal meal planning and family dinners, came out in May 2018. Leigh's personal chef and kitchen coaching service, Salt & Lemons, help families eat better at home. Find more of her work at saltandlemons.net.