Apple & Carrot Slaw

by Andre Taber

Ingredients

1 apple
carrots to match the size of the apple (1 large or 2 medium)
1 tbsp plain unsweetened yoghurt
1 tbsp mayonnaise
pinch dry mustard powder

Directions

This makes a crunchy and refreshing side salad. You could add cabbage for a coleslaw or celery and walnuts for a waldorf-style salad. Cut carrot and the apple into batons. The easiest way to do this is to choose fat carrots, slice them diagonally into ovals about 1mm thick, then place each oval flat on the chopping board and slice it lengthways into strips about 1mm wide. For the apple, stand it up on the chopping board, and starting from one side, make slices about 1mm thick until you reach the core, then do the opposite side, and then slice the remaining small areas on the last 2 sides. Place each slice on the chopping board and slice it into strips 1mm wide. Do the apple second, to minimise the risk of it discolouring before service. Place the batons into a bowl and add the yoghurt, mayonnaise and mustard powder and then mix to coat all the batons.

The service provided is second to none and the best thing is that I have discovered how to cook delicious, sustainable vegetables I have never eaten before. I absolutely love the surprise each week when I discover what is in the box.

— Julie, Hathersage

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