Apple-Carrot Slaw with Smoked Trout

I think this is from the early years of Cooking Light; I tore it from a magazine and have been making it for a long time. Couldn't find it on or the web.

Yield: 8 servings ( Serving Size: 1cup )
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  • Dressing
  • 1 teaspoon(s) coriander seed
  • 1 teaspoon(s) cumin seed
  • 1 teaspoon(s) mustard seed
  • 3 tablespoon(s) cider vinegar
  • 3 tablespoon(s) frozen apple juice concentrate
  • 1.5 tablespoon(s) olive oil
  • salt
  • pepper
  • Slaw
  • 2 small Granny Smith apples, peeled, cored, julienned
  • 2 tablespoon(s) fresh lemon juice
  • 2.5 cup(s) Savoy cabbage, shredded
  • 1.5 cup(s) carrots, peeled, julienned
  • 2 smoked trout filets, skin & bones removed, flaked
  • 6 scallions, minced
  • 3 tablespoon(s) parsley, chopped


  1. Dressing
  2. 1. Toast seeds in small skillet, swirling the pan about 2 min.
  3. 2. Grind the seeds in spice mill
  4. 3. Whisk together vinegar, juice concentrate, oil & ground spices
  5. 4. Season with salt & pepper to taste

  6. Slaw
  7. 1. Toss apples with lemon juice
  8. 2. Add rest of slaw ingredients and toss gently
  9. 3. Add dressing and gently combine
January 2013

This recipe is a personal recipe added by carolfitz and has not been tested or endorsed by MyRecipes.

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