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
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