| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 6 to 8 servings |
Ingredients
- 3 carrots, peeled
- 2 apples
- 2 broccoli stems
- 1/2 cup raisins
- 2 stalks celery, thinly sliced
- 1/4 cup apple cider vinegar
- 3 tablespoons olive oil
- 2 tablespoons Dijon mustard
- Pinch kosher salt
- Freshly ground black pepper
Instructions
- Grate the carrots, apples and broccoli stems into a medium bowl. Add the raisins and celery and toss to combine.
- In a separate bowl, whisk together the apple cider vinegar, olive oil, mustard, salt and some pepper. Pour the dressing into the scrap salad to coat, adding as little or as much as you like.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 115 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 3 g |
| Sugar | 12 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 88 mg |
| Serving Size | 1 of 8 servings |
| Calories | 115 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 3 g |
| Sugar | 12 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 88 mg |
Reviews
Delicious! I did add some sugar to the vinegar! Yum!
What apples would be best – granny smith?
I had some left over broccoli stems and didn’t want to toss them out. I made this salad which is more like a slaw to me. I served it with grilled pork tenderloin and it was a hit with my family. It was sweet, tangy, crunchy and refreshing. The apples make it special. I will be making this one again.