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 |
- Portion size: 8
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 2appleapples
- 4 cups 4cupsshredded cabbage
- 1 cup 1cupshredded carrotcarrots
- 2 2green oniongreen onions, sliced
- 1/4 cup 1/4cupcider vinegar
- 2 tbsp 2tbspvegetabIe oil
- 2 tbsp 2tbspwater
- 1 tsp 1tspgranulated sugar
- 1 tsp 1tspDijon mustard
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tspdried dillweed
- 1/4 tsp 1/4tsppepper
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.
