I feel like hot weather should warrant its own category of recipes. You know what I’m talking about. The kind of oppressive heat and humidity that makes oven or stove top cooking masochistic at best and completely impossible at worst. That was this week for me. I think I made salad for lunch and dinner multiple days in a row.
This slaw was born of some very slim pickin’s in my fridge. I had a ton of shredded carrots that needed a culinary home. Slaw to the rescue! My dressing inspiration came from a broccoli salad that I get from Whole Foods on occasion. I think it’s called “Broccoli Crunch”. The dressing is sweet and tangy which makes a great compliment to the salty bacon and spicy kick from the jalapeño.
If you’re strictly dairy-free, just remove the parmesan from the ingredient list. It’s delicious with or without!
Carrot, Apple, and Bacon Slaw
2 c. shredded carrot
1 apple, sliced thin into match sticks
2 slices bacon, cooked and chopped
2 green onions, chopped
1/4 c. shaved parmesan (optional)
2 Tbsp. chopped parsley
1 Tbsp. minced jalapeño
1/4 c. olive oil
2 Tbsp. apple cider vinegar
1 Tbsp. spicy mustard
2 tsp. honey
1/2 tsp. chili powder
1/2 tsp. garlic powder
salt to taste
- In a small bowl, whisk together dressing ingredients.
- In a larger bowl, toss slaw ingredients with the dressing.
- Garnish with some microgreens if you’re fancy.