No coincidence that my spotting a clever new recipe for Carrot Salad, a staple I enjoyed in my childhood, and frequent drives past the setting for that enjoyment--the Casa Linda Shopping Center in Dallas--occurred within the same week.
Hubby and I motored by this east Dallas treasure--in my growing-up days known as Casa Linda Plaza and once home of the revered Wyatt's Cafeteria--on the way to the Dallas hospital which housed our newborn grandbaby.
No, August, did not turn out to be Baby Month as we expected. That little guy, with a mind of his own, must have decided that August was just too hot and that he'd wait until September, that great fall harbinger, to make his entrance.
But once September swept in, Precious Grandboy did, too. As Hubby and I blitzed past Casa Linda (now home of the revitalized Highland Park Cafeteria, a successor to the beloved Wyatt's of former day) to get to our many hospital visits, I again recalled to Hubby the story of my dining on carrot salad there so often that my hair could have turned orange.
Lo and behold, what should appear before me that same week but a delightful new recipe for Carrot Salad--not mimicking the cafeteria legend but an enjoyable one nevertheless. I was drawn to this recipe, featured in my "Celebrating a Healthy Harvest" cookbook from the Chickasaw Nation, because it featured grated apples along with the standard carrots and cabbage. Resembling coleslaw, on preparation this dish immediately was tasty but became even more delectable after it marinated for about eight hours.
Apple days and more apple days are ahead of us. (What says autumn--especially September--more appropriately than does a shiny red apple?) My apple recipes already are getting a dusting off as I shelve my summer recipe binder and replace it with the one that says "fall".
Besides apple crisp and apple cobbler and some of the more expected apple-based menu items, I was happy to find apples in this most unexpected place--"healthening" up Carrot Salad.
2 red delicious apples, grated
1 lemon, juiced
1/2 pound carrots, raw, shredded
8 cups cabbage, shredded
2 tablespoons olive oil
2 tablespoons white vinegar
1 teaspoon mustard
1 clove garlic, crushed
1 teaspoon honey
1/2 teaspoon dried oregano
salt and pepper
Put the oil, vinegar, mustard, garlic, honey, and oregano in a screw-top jar. In a large bowl sprinkle the grated apples with the lemon juice; toss to coat. Add carrot and cabbage; mix thoroughly. Shake the dressing, pour over the salad, and toss well. Chill and serve. Makes 4-6 servings.