Crunchy Apple Slaw
Finding something new, light, and tasty for a summer dinner is difficult sometimes, especially so for us since we’re trying to be all “eco”. We found this sweet recipe for a crisp apple slaw in one of our cookbooks, and thought we’d give it a try.
Generally speaking, I (J.) am anti-slaw. Anti-most things with mayonnaise, in fact. For some reason it just makes me… well, I don’t like it. Except for this recipe… and a cookie recipe, but we’ll talk about that some other time when its cookie season.
Did I mention that this recipe also has honey mustard and lime, in addition to the apples? Well, it does. Perhaps this is the reason I liked it so much.
There are two “parts” to this recipe, but I prefer to think of “them” as a single entity. However, the dressing portion of this recipe can be made up to one day in advance.
1/2 cup mayonnaise
1 TBS honey mustard
1 TBS fresh lime juice
1/2 TSP salt (or however much you like)
1/4 teaspoon, fresh-ground black pepper (or however much you like)
1 cup coarsely chopped pecans (you don’t need them, and we didn’t use them)
3 red-skinned sweet apples
1 TBS fresh lemon juice
4 cups shredded green cabbage (about 1/2 a head, but we found a little guy)
3/4 cup grated or shredded carrots
1/2 cup chopped red onion
1) Whisk together the “dressing”.
2) Toast Pecans (if you’re using them).
3) Core, but don’t peel, then chop the apples into 1/2 inch cubes. Then toss them with lemon juice, pronto. Add the rest of the vegetables and then pour the dressing over everything. Refrigerate for at least 30 minutes, but keep for up to 2 hours.
4) Toss before serving, then add pecans.
We really dig this, and will probably bring to the next summer pot-luck thingy that we go to (whenever that will be). The only thing for us was that it was a lot for two people.
Give this a try, and let us know what you think!