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Carrot-Apple-Ginger Slaw

Yield Makes 6 to 8 servings
From the Kitchen of Nealey Dozier,"By no means is this a 'mayonnaisey' salad--the small amount of mayo just softens the flavor a bit."


  • 4 large peeled carrots (assorted colors such as purple, yellow, and orange)
  • 2 Granny Smith apples
  • 1 tablespoon fresh lemon juice
  • 1/4 cup apple cider vinegar
  • 3 tablespoons mayonnaise
  • 2 teaspoons sugar
  • 2 teaspoons minced fresh ginger
  • 1/4 teaspoon kosher salt
  • 2 tablespoons chopped fresh flat-leaf parsley

How to Make It

  1. Cut carrots into very thin, ribbon-like strips using a vegetable peeler. Cut apples into 1/8-inch matchsticks, and toss with lemon juice. Stir together carrots and apples in a large bowl. Whisk together vinegar, mayonnaise, sugar, ginger, and kosher salt. Pour over carrot mixture, and toss to coat. Cover and chill 1 hour. Fold in parsley just before serving.