Carrot Slaw

Every week I cook for the Jewish Sabbath (Shabbos), which holds its own set of challenges for me. Not eating my homemade challah is one. Another is the fact that so much of an Ashkenazi Shabbos consists of egg- and wheat-based dishes: gefilte fish, kishka in the chulent, and all kinds of kugels. I am welcoming the opportunity to try to cook more healthful Shabbos meals, and I've been finding all kinds of wonderful, simple salads.

This week's gem is carrot slaw. I was going to wait to post and review the recipe after my family ate it on Shabbos, but I just made it and tasted it and LOVE it. I'm sure it'll be even better after chilling in the fridge. I'm a big cole slaw fan, and this has that same sweet and tangy flavor. It was easy (since my food processor did most of the work), and I'll definitely be making this again.

Carrot Slaw

(based on recipe from the Interwebs)

Ingredients:

8-10 carrots

1 red pepper

1 onion

1 apple

1/3 c. sugar

1/2 c. lemon juice

1/4 c. oil

1/2 t. salt

Shred all the salad ingredients in the food processor.

Boil dressing ingredients in a small pot.

Pour dressing over salad, mix well, and refrigerate.

I hope my family enjoys this. If they don't, I guess I'll have this salad all to myself.