Asian Slaw

2 medium-to-large carrots, peeled and julienne (2- to 3-inch lengths)

2 medium apples (Gala, or Fuji or apple of choice) peeled, cored and julienne

1½ tablespoons fresh squeezed lime juice

1 teaspoon grated fresh ginger root

5 large Thai basil leafs thinly sliced

1 tablespoon diced shallot

¾ teaspoon Sriracha sauce

¾ teaspoon sugar

¼ teaspoon salt

Place all ingredients into a medium bowl and toss until well combined.

Serve with Asian Trout Cakes.

Serves four.

David Rench, Spring Grove