Crunchy Apple Slaw with a fresh asian dressing
It’s been a while, I know. Busy life and really to be honest, the things I wanted to say , you possibly did not want to hear. Like how I’d like to smack some people. Hard. So I gave myself a little “time out” but feel that it’s safe to return. And to share this crunchy colourful Apple Slaw recipe. This one will be a winner on your Christmas table or at any BBQ that you host or attend this summer. Crunchy cabbage, loads of herbs, sweetness freshness of apple and an asian inspired dressing – YUMM!! Perfect paired with any pork, but in particular all that yummy Christmas ham.
Start with half a cabbage. Red or green, its up to you. I have made both for your reading pleasure so you can choose which one you like best. Slice thinly and discard any large chunky thick rib bits. Take 2 carrots and two apples and julienne. If you have a mandolin, now is the time to whip it out (mine is a cheapie from Aldi but does the trick) I choose green apples if Im using red cabbage and red if I’m using green to maximise the colour. Try using more tart apple like a Granny Smith or a Pink Lady. Slice 3 green onions on the diagonal, and roughly chop mint and coriander – about 1/4 cup each. Toss all together and pop into a large bowl.
Toast some sesame seeds in a small pan – a couple of tablespoons will do nicely. Choose white or black or a combination of both. You could also try toasting some slivered almonds if you wanted even MORE crunch.
Now to the dressing. In a little jar (so you can mix well easily) pop in 2 tablespoons of oil, 2 tablespoons of honey, 2 tablespoons of apple cider vinegar, 1 tsp of sesame oil, the juice of a lime and some salt and pepper. Mix well. Pour over slaw just before serving, tossing to coat thoroughly.
Undressed Apple Slaw will last in in a covered container for up to a week, making it a perfect for a healthy lunch with some ham or chicken or just by itself. Enjoy!
- ½ cabbage, green or red, finely sliced (about 2½ cups)
- 2 apples, Granny Smith or Pink Lady, julienned
- 2 carrots, julienned
- 3 green onions, sliced on the diagonal
- coriander and mint, ¼ cup of each
- 2-3 tbs sesame seeds, toasted
- 2 tbs oil
- 2 tbs honey
- 2 tbs apple cider vinegar
- juice of 1 lime
- 1 tsp sesame oil
- salt and pepper
- Place all slaw ingredients in a large bowl and toss to combine.
- In a small jar, combine dressing ingredients and shake well.
- Just before serving, drizzle dressing over salad and mix well
Undressed salad will keep in a covered container in the refrigerator for up to a week