Broad Valley Orchard

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Recipe for Daikon/Carrot/Apple Slaw


I FWD the following recipe that Lorraine Mazza, a member of our CSA, who lives at Hundred Fold Farm (our local co-housing) sent to us:

Apple Slaw
Modified from Cooking Light, October 2002.

1/3 cup packed brown sugar
1/3 cup apple cider vinegar
1 1/2 tablespoons olive or canola oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

2 1/2 cups shredded Gala, Fuji or other sweet apple
1 large daikon, peeled & shredded
1 large carrot, peeled & shredded
1 (3-ounce) package dried cranberries or cherries
2 tablespoons unsalted sunflower seed kernels

To prepare vinaigrette, combine first 5 ingredients in a small bowl,
stirring well with a whisk.

To prepare slaw, combine apple, daikon, carrot, and dried fruit. Drizzle
with vinaigrette; toss well to combine. Sprinkle with sunflower seeds; chill
for up to 3 hours.

We sent this recipe out to our 24 member CSA-Xtended, and next week will share daikons, carrots, and Fuji apples with them, so they can all try it out. The weather here is snowy and cold. Our CSAX is now being supplied by our two ” high tunnel” hoop houses, each of which have 4 raised beds, covered with row covers hung over low hoops. We also have our “fruit cellar”, and “root cellar” full, so we can continue weekly deliveries until the end of January. Our only crop left in the ground is Brussel Sprouts.

Weather, and supply permitting, we also carry on a much smaller CSA-Xtreme until we run out of greens, roots, and apples. Our latest delivery to date was Valentine’s Day last year. And by then, we will be re-planting the hoop houses, so we can start delivering greens again in April…

Thank You

Thom and Judy

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