Courtesy of Chef Oonagh Williams of Gluten Free Cooking with Oonagh.
I saw this recipe combination in an online magazine and did my own thing. Their recipe had raw onion and raw jalapeño, which I don’t like and substituted with green onions and melted hot pepper jelly. Hot pepper jelly gives you the heat of jalapeño, but is mellowed by the sweetness of the jelly and is infused throughout the jelly so you don’t bite on a piece of raw jalapeño. This is a crisp, fresh salad with inexpensive ingredients available year-round. Try as a side dish with grilled meat, part of a taco instead of slaw or topped with feta cheese and nuts for a vegetarian meal with bread. It’s a nice counterpart to salmon in coconut crust (see my recipe here). The lime juice helps stop the apple from browning, so you can make the salad in advance.
Makes 4-6 servings.
Ingredients:
Directions:
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