*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I didn't have fresh parsley, so I used about 1 T of fresh chopped cilantro. I also used olive oil. Other than those two substitutions, I followed the recipe. My husband and I thought the salad was delicious. It is good with or without the sesame seeds. I tasted the salad before I added them, and I think I liked it better. My husband likes it with them--it adds an Asian zing--so you can't go wrong either way. I will be making this salad often.
When eating pepper and garlic in an apple salad, this takes some getting used to! I liked this because it was not sweet, and the tang of the lemon and vinegar came out! I didn't have parsley, so used a bit of green pepper for an accent color. When pumpkins are in season, this will be wonderful to replace the carrots with pumpkin! This is a great recipe! Thanks!
Tried it today exactly as the recipe went - with both vinegar granny smith and lemon it was a little heavy on the acids for my taste. Next time I'll try some sweet apple and half the lemon or vinegar to see how I like it. The recipe is well worth trying just to be amazed of how much punch the tiny tiny sesame seeds contributes tho;D I was very surprised and pleasantly so. Remember to roast them for the full experience!
I bought but then forgot to put in the sesame seeds. Other than that I made the recipe exactly as written. It was much too tart for my taste. If I ever make it again I would definitely use a sweet apple and reduce the amount of lemon juice and vinegar. The salad was easy to prepare and very appealing visually.
I made this yesterday. Decided to double it as it didn't seem to make a lot. I didn't have fresh basil so left it out. I also used olive oil instead of safflower and a regular apple (I think a Braeburn) instead of a Granny Smith. I didn't shred the apple or carrots--instead I used a vegetable peeler and made "ribbons." The dressing completely overwhelmed the apples and carrots. I think the concept is good but it would be better if the apples were finely diced; maybe do the same with the carrots; cut the dressing in half; maybe add some craisins, raisins, or other dried fruit.
I made this for the first time but I had put raisins in it and added the apples and OMG everyday it taste better we had enough for 3 days. What a cool side or just something to eat on. Will be making this again today but I'm not telling anyone this time.
This is one of those Why Didn't I Think of This? recipes. Not all that complicated uses ingredients that just from reading the list you KNOW will be fabulous together but you'd never tried it till you saw it somewhere. THANK YOU for being the one to think of it! I didn't have Granny Smiths which tend to be huge so I used two Pink Lady apples instead. And I pretty much use olive oil for everything so of course used that instead of safflower along with the dried parsley I go through by the bushel. I loved it so much that when I moved it from the tossing bowl to the serving bowl I grabbed a spoon to snarf up the last of the shredded goodness and the juices that had mixed with the dressing. Served with sautéed shrimp and quinoa with a little EVOO and balsamic vinegar with chopped almonds and dried cranberries. SUCH a lovely easy dinner!