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This is a lovely twist on regular coleslaw. I tried it at my friend's house one Boxing Day evening and like to make it every year around the Christmas holidays. I make the dressing the day before to help save some time. For a larger crowd, double the entire recipe.
Carrot, Apple and Mandarin Coleslaw
- 3 medium carrots, pealed and finely grated
- 2 red apples, cored and thinly sliced
- 2 mandarins, peeled and split into segments
- 1 teaspoon lemon juice
Dressing
- 3 tablespoons olive oil
- 4 tablespoons safflower or canola oil
- 3 tablespoons lemon juice
- 1 garlic clove, crushed and minced
- 4 tablespoons plain yogurt
- 1 tablespoon brown sugar
- 1 teaspoon dried parsley, tarragon or chives
- Salt and pepper to taste
1. Place the grated carrots in a large bowl. Place apples in a small bowl and sprinkle with lemon juice, to prevent them from discoloring and then add them to carrots.
2. Add mandarins to carrots and apples. Mix lightly.
3. To make the dressing, place both the oils with the lemon juice, garlic, sugar, yogurt, dried herb, salt and pepper in a large jar with a lid and shake to blend.
4. Just before serving, pour the dressing over the salad and toss well together to mix.
Makes 4 servings
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