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Recipes - Farmers' Market Demo October 2019 Spiced Apple Slaw Serves 4 - 6 as a salad This is an easy salad/slaw to make and welcome change from a heavy, mayo-based slaw. It's also fantastic as an accompaniment to blackened or seared scallops, Arctic char (Mt. Lassen Trout) or other mild fish, or even roasted chicken. The flavors are fresh and bright, with just a hint of heat. Dressing 2 Tbsp           honey 1 Tbsp           ginger, grated 3 Tbsp           fresh lime juice 2 Tbsp           canola, grapeseed, rice bran or other neutral oil pinch            Aleppo pepper, piment d’espelette or cayenne pepper pinch            kosher salt Slaw 3                  apples, crisp and not-too-tart like Gravensteins, St. David or Fuji 4 cups          kale or arugula 2                 carrots ¼ cup          finely minced shallots or green onions Combine honey, ginger, lime juice and oil in a jar with a lid or whisk in a small bowl. Add a pinch of kosher salt and your choice of red pepper. Taste and adjust to your liking. Julienne (cut into matchsticks) the apples and carrots, finely chop the kale, and put everything into a large bowl. (To save time, process the apples and carrots on a mandolin fitted with a julienne attachment or use the grater attachment on a food processor.) Add the shallots or green onions. Add enough dressing to coat all the ingredients. If using kale, really work the dressing into the salad with your hands for a minute and let sit for at least 15 minutes. If using arugula, don't add until the last minute and serve right away. Taste the salad and adjust seasonings, adding more salt and/or red pepper, as desired. If using chilled ingredients, you can serve right away. Or you can transfer to refrigerator and chill up to 6 hours before serving. Adapted from a recipe from chef Jill Nussinow at theveggiequeen.com