Carrot Slaw
MAKES 4 TO 6 SERVINGS
Make sure you don’t skip a step—letting the slaw sit before serving ensures all the flavors come together just right for one super tasty dish.
6 cups shredded peeled carrots (about 2 pounds)
1 teaspoon lemon zest
2 tablespoons lemon juice
1 tablespoon sherry vinegar
1 tablespoon fresh thyme
1 tablespoon honey
1 teaspoon Dijon mustard
1 teaspoon kosher salt
½ teaspoon ground black pepper
¼ teaspoon hot sauce
3 tablespoons olive oil
½ cup chopped walnuts, toasted
Garnish: chopped green onion, chopped toasted walnuts
1. In a large bowl, place shredded carrots and enough cold water to cover; let stand for 20 minutes. Drain, and pat dry.
2. In a large bowl, whisk together lemon zest and juice, vinegar, thyme, honey, mustard, salt, pepper, and hot sauce. Slowly whisk in oil. Add carrots and walnuts, stirring until evenly coated. Cover and refrigerate for 30 minutes to 24 hours before serving. Garnish with green onion and walnuts, if desired.
Mason Jar Cornbread Salad with Buttermilk Vinaigrette
MAKES 4 SERVINGS
These individual servings are great for packing in your picnic basket.
1 (6-ounce) package buttermilkcornbread mix*
¼ cup sliced fresh green onion, divided
¾ cup cold water
1 large head romaine lettuce, shredded
2 cups English cucumber, quartered
1 cup chopped yellow bell pepper
1 cup finely chopped red onion
1 pint assorted cherry tomatoes, halved
2 cups fresh corn kernels (about 3 ears)
Buttermilk Vinaigrette (recipe follows)
1. Preheat oven to 450°. Spray an 8x4½-inch loaf pan with cooking spray.
2. In a small bowl, combine cornbread mix, 2 tablespoons green onion, and ¾ cup cold water. Pour into prepared pan. Bake until golden brown, 8 to 10 minutes. Let cool in pan for 10 minutes. Remove and let cool completely on a wire rack. Cut into cubes.
3. In each of 4 (1-quart) Mason jars, evenly layer cornbread, remaining 2 tablespoons green onion, lettuce, cucumber, bell pepper, red onion, tomatoes, and corn.
Cover and chill for at least 1
