This conversation is sponsored by Okanagan Specialty Fruits Inc. The opinions and text are all mine.
With the start of summer right around the corner, I wanted to kick things off right by celebrating with a special recipe I know I’ll be sharing with friends and family this summer. In my opinion, nothing says summertime food like coleslaw. I grew up eating coleslaw in the summer as a side dish served with baked beans and ribs. However, as an adult and Registered Dietitian, I’ve grown to really appreciate the versatility of coleslaw for several reasons:
- You can use coleslaw to enhance the flavor of so many great summer classics like pulled pork sandwiches, hamburgers, hot dogs and tacos!
- It’s incredibly filling because it’s loaded with fiber. When served on a sandwich or taco, this helps keep me fuller longer and I don’t have to stuff my face with 3 more tacos. =)
- It’s a great way to increase fruit and vegetable intake. Most Americans are not meeting the fruit and vegetable guidelines which is at least 3 (1/2) cup servings each day. Adding coleslaw to your favorite summer foods is a great way to boost fruit and veggie intake!
This recipe is extra special because today I’m using Arctic® apples courtesy of my friends at Okanagan Specialty Fruits™. And let me tell you something, I have never been more excited to eat apples in all my life! I actually first heard about Arctic® apples when I attended a conference in Davis, California about 4 years ago. What’s special about these apples is that they do not brown!
How in the world do you make a non-browning apple? The creators of this apple used genetic engineering to turn off the gene that typically causes browning in an apple. Normally most apples will brown due to oxidation, which happens whenever you cut open a fruit or vegetable. Oxidation can cause enzymatic browning, which is why all other apples turn brown when bitten, sliced or bruised. Thanks to advancements in food technology and science, we now have an apple that I believe will help reduce food waste and make apples more appealing, which is truly why I’m so excited about this apple! YEAH, Science! And YEAH us for getting to enjoy the *fruit*of their labor. =)
It truly was such a cool experience getting to handle, slice and prepare the slaw using Arctic® apples. In fact, I had prepped the apples several hours earlier until I had the time to go back and add the other ingredients. I was amazed by how they kept their color and looked identical to when I had cut them only hours before!
And let’s talk about this Golden Goddess dressing. I personally love using lemons instead of vinegar in this recipe, but you could use Apple Cider vinegar instead of lemon juice. The Dijon mustard and honey both add a beautiful golden color when mixed with the lemon juice and oil. When mixed with the apples, carrots and cabbage, it really makes you feel like a Golden Goddess!
