I julienned carrots on the mandolin slicer my aunt gave me for Christmas, which made the job a lot easier! I'd been dreading scraping my knuckles on a box grater, but remembered the mandolin and used it to quickly get the job done.
While rooting around the fridge for my carrots, I came across a cabbage (that's been there for a disturbingly long time). After peeling away the outermost leaves, I ran the cabbage over the mandolin. It didn't come out quite as cleanly as the carrot shreds had, but saved me a little bit of cutting.
Then, further using what was left in the fridge, I chopped up an apple. I tried to make the pieces pretty small, but next time they'll need to be a bit smaller. Maybe even julienned on the mandolin?
The dressing was made from 2 tablespoons lemon juice, 2-4 tablespoons extra virgin olive oil, a pinch of sugar, and a pinch of salt.
Then I did a kind of silly thing. Because the bowl I had started the whole process in was too small to distribute the dressing on the salad, I dumped the carrot-cabbage-apple mixture onto my cutting board. It kept me from dirtying another dish, and made mixing quite easy. I just drizzled my dressing over the top, mixed everything around on the board a bit, and put it back into the bowl.
I topped my serving with a little bit of slivered almonds and dug right in! While it was delicious, and definitely exactly what I was craving today, there are a number of things I will change for the future. The olive oil flavor was very noticeable, which means that in the future I'll use less of it, and/or an oil with less flavor. The lemon didn't come through strong enough, so I'll probably bump that amount up. And the apple bits need to be a little smaller if they want to be more conducive with the salad as a whole. Even with those changes noted, it was delicious today!
This sweet little salad goes well with the BBQ tofu I've been cooking up this week. It's super simple: fry tofu on the stove until it's as crunchy as you want it, then pour on the BBQ sauce! I then cook for a little while longer (which probably isn't necessary), before pulling them out of the pan and eating in a taco or alongside some rice. It's a quick and easy way to dress up the otherwise bland tofu!
1 cup julienned carrots
1 cup shredded cabbage
1 apple, chopped into small pieces
2-3 Tbl lemon juice
3-5 Tbl extra virgin olive oil
pinch of sugar
pinch of salt
Combine the carrots, cabbage, and apple. In another bowl, make the dressing. Pour over your veggie mixture, top with a few slivered almonds, and enjoy!