Cabbage Apple Slaw
Cabbage Apple Slaw
Photography by Matthew Kimura
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving about: | - |
| cal | 70 |
| pro | 1 g |
| total fat | 4 g |
| carb | 10 g |
This colourful slaw makes a great accompaniment for the last barbecue of the summer, or for hearty fall and winter pot roasts. Slicing the apples this way distributes their rosy redness throughout the dish. Try to use Cortland apples, which retain their white colour longest after chopping.
Ingredients
- 2 apples
- 4 cups shredded cabbage
- 1 cup shredded carrots
- 2 green onions, sliced
- 1/4 cup cider vinegar
- 2 tbsp vegetabIe oil
- 2 tbsp water
- 1 tsp granulated sugar
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp dried dillweed
- 1/4 tsp pepper
Preparation
Core but do not peel apples. Cut each into 16 wedges; thinly slice wedges crosswise. In large bowl, toss together apples, cabbage, carrot and onions.
Whisk together vinegar, oil, water, sugar, mustard, salt, dillweed and pepper; pour over vegetables and toss to coat well. Let stand for at least 15 minutes or for up to 6 hours.
Additional information :
Tips:
Use sweet-tart red-skinned apples that hold shape well.
To shred cabbage, cut into 1-1/2-inch (4 cm) thick wedges, leaving core intact to hold leaves together. Slice thinly across the grain, avoiding core.
Variation:
Creamy Cabbage Apple Slaw: For slightly creamy dressing, gradually whisk dressing into 1/4 cup (50 mL) light mayonnaise before tossing with salad.
- Keywords : Salad; Sides; Vegetarian; Summer; Cabbage; Apples; Carrots; Dijon mustard;
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