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.
- 1 large Gala, Fuji or Braeburn apple quartered, cored, and cut into small dice with peel left on for fiber and color
- ½ English cucumber, peeled, quartered lengthwise, deseeded and cut into small dice
- 4 tsp. (20 ml) hot pepper jelly (I use Trappist brand. Make sure it says hot pepper jelly on the label, otherwise it’s just sweet. To me, hot pepper jelly gives a bite of heat mellowed by cooking and the sugar. We tried it with 6 tsp., and it was overpowering for the apple and cucumber.)
- 2 Tbsp. (30 ml) olive oil, not extra virgin, as it will overpower
- 2 Tbsp (30 ml) lime juice
- Salt and pepper
- About 2 Tbsp. greens of green onions (also called scallions or spring onions), scissored
- Melt pepper jelly in the microwave for about 10 seconds.
- Stir in lime juice, salt and pepper and green onions.
- Add apple and cucumber, stir well into dressing and let sit for about half an hour for flavors to blend.