Berkshire Apple Slaw

Written by 
The Canyon Ranch Kitchen
Updated on: 
October 18, 2012

Nutrition Information (per serving)

calories 
165
protein 
1 g
sodium 
125 mg
carbohydrates 
32 g
fat 
5 g
fiber  
3 g
cholesterol 
6 mg
Servings 
10 (½ cup ea.)
Ingredients 

Dressing
2 Tbsp honey
¼ cup fresh lemon juice
¼ cup canola oil mayonnaise
½ tsp sea salt
¼ tsp freshly ground black pepper
1 Tbsp fresh chopped tarragon
2 Tbsp fresh chopped chives

5-6 apples, cored and peeled
1 cup raisins
3 stocks celery, cut into 2x4-inch thick strips

This recipe is best when nice eating apples in season locally are used.
Instructions 
  1. Combine all dressing ingredients in a large bowl and whisk thoroughly.
  2. Julienne apples and immediately add them to the bowl with the dressing to prevent browning. Add raisins and celery and toss until evenly coated.
This recipe is best when nice eating apples in season locally are used.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.