Fresh and healthy Crunchy Apple Slaw made with crisp apples, red cabbage, carrots, fresh basil leaves, and sunflower seeds. Only 6 ingredients! What’s not to love?
Just because it’s fall, it doesn’t mean we’re going to stop eating our greens… and reds, and purples.
Summer isn’t the only salad season. In the fall we have access to all sorts of fresh colorful produce. Carrots, cabbage, and basil will keep on growing right through the fall up until the first frost. (Cabbage can actually make it through the first couple frosts.)
And of course we have an abundance of fall apples!
Today I’m using all of the above to make a fresh Crunchy Apple Slaw Salad.
This Crunchy Apple Slaw recipe is truly one of the easiest and most enticing salads I make. Start with equal parts shredded red cabbage and carrots.
Then slice one large Honey Crisp Apple into paper-thin wedges.
Toss the Crunchy Apple Slaw with Newman’s Own® Family Recipe Italian Dressing for a little zesty kick.
Then add one cup fresh basil leaves and some salty sunflower seeds.
Once tossed the combination of the sweet apples and basil with the extra crunchy cabbage, carrots, and sunflower seeds is a delight to the palate.
Each bit of fresh produce is gingerly kissed with herby Newman’s Own Family Recipe Italian Dressing without being drenched or over powered. This Apple Slaw is truly a thing of beauty.
Speaking of salad, I wanted to update you on this year’s Newman’s Own Greens for Good Salad Recipe Contest.
This salad recipe competition is designed to encourage us to eat fresh produce, as well as inspire us to get involved with charities that make a difference in people’s lives.
The submission period is over and the top 10 finalists will be posted online for public voting between September 21 and October 5. Chef Hugh Acheson will also be judging the top 10 semi-finalist recipes and help decide the winner of the contest.
Here are the details on the finalists:
- Mychal Boiser – RGB Mahi Mahi Chop’t for Kona Kai Coffee (Charity)
- Krista MacGregor – Ki-Elements Summer Abundance Salad for the Hartford Food System
- Fay Roberts – Quinoa Crunch Salad for Braille Institute L.A. Educational Programs
- Carolyn Kumpe – Spicy Lime Poppy Seed Chicken Salad with Kiwi and Avocados for the Food Literacy Center
- Jamie Brocker – Roasted Butternut Squash and Chickpea Salad for Food Recovery Network
- Cathy Ottley – Grilled Chicken Salsa Summer Salad for Junior League of Atlanta, Inc.
- Diane Coates – Autumn Harvest Kale Salad with Honey Maple Dressing for Emmanuel Cancer Foundation
- Megan Huffman – Spiralized Sesame Ginger Salad with Sweet & Spicy Shrimp for Meyer Center for Special Children
- Amy Meiers – Steele Lane Super-Star Salad for Steele Lane School Enrichments Foundation
- Robbin Wagner – Crunchy Thai Chicken Quinoa Salad with Spicy Peanut Dressing for Operation Family Fund
On October 21, 2015 Newman’s Own will announce the $35,000 grand prize donation winner and charity they selected, as well as nine runners-up, who will each have $1,000 donated to a charity of their choice.
Make sure to Click Over to see the finalists’ recipes and place your vote!
And finally, I have some super salad tips from Chef Hugh Acheson. Thanks Chef!
- Store your lettuces in sealable plastic bags wrapped a damp paper towel.
- Expand your vision of the crouton. Bagel chips and crisp farro can play the role of good crispness in salads.
- Make a salad based on what you have in the refrigerator and not what you think you need.
- Add crisp apple or pear and some good cheese and make that salad a full meal.
- Use your lonely and forgotten fridge pickles up in salads.
- Recreate tastes from classic dishes: The Italian sub salad is a beautiful thing; make a salad of salami, crisp lettuce, cheese, pepperoncini, tomatoes, oregano.
- Sesame seeds make things awesome.
- Crisping tofu in the oven is an easy way to get protein into any salad.
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