17 November, 2015
Shredded Candy Cane and Green Apple Slaw with PecansComments : 1 Posted in : Soups - Salads - Sandwiches on by : Cook Plate Fork Tags: AccuWeather, Acre, America's Test Kitchen, Andhra Pradesh, Apple, Apple pie, Asia, Autumn, beet root, Boston lettuce, candy cane, candy cane beets, Chioggia, Christmas, easy recipes, heirloom vegetables, List of root vegetables, parsnip, shredded slaw salad, Vegetable
When you hear the word candy cane, it is always associated with a candy that is in the shape of a small cane with white and red strips through it.
Or a small rounded candy you would receive at a restaurant after enjoying a meal.
The beet is nothing new to the vegetable market, as it is a Heirloom, meaning heirloom vegetables are open-pollinated cultivars, and have a reputation for being high quality and easy to grow (The Heirloom Vegetable Gardener’s Assistant).
Open-pollination is a particular cultivar that can be grown from seed and will come back “true to type.”
1 large chioggia beet, peeled and shredded
1 large Granny smith apple, shredded with skin on
1/4 cup pomegranate dressing (can be purchased at your local Whole foods Market)
1/3 cup pecan pieces
First add the dressing to a large mixing bowl. You can add more than 1/4 cup of the dressing if you wish.
Prepare the the produce, and add to the mixing bowl. After shredding the beet, and apple mix it right away with the dressing, as it contains vinegar, which will coat the produce and stop it from browning to fast. Isn’t that amazing how the chioggia beet looks so much like a candy cane?
Mix the shredded beet and apple together until it is well coated with the dressing. Next add the pecan pieces and mix in.
Next spoon the slaw into a salad serving bowl.
Plate and serve over a piece of Boston lettuce leaf, and your favorite meat dish.
This side salad can make a great addition to your “Turkey Dinner” this coming Thanksgiving (November 26th) or Christmas (December 25th).
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