BY LEIGH BELANGER
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.
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 the food editor at Culture magazine. Her second book, My Kitchen Chalkboard, about streamlining dinnertime for busy families, will be released this coming fall. She lives in Jamaica Plain.