Cabbage Apple slaw? Huh?
Oh no! Look what happened to coleslaw!
Well, really why not? A slaw being nothing more than shredded cabbage as the first building block—have fun adding all the good stuff, with minimal effort on your part, thanks to the food processor. I can’t tell you enough how good and good-for-you green apples are in salads and side dishes!
You want cabbage apple slaw to be pale green and white.
Which means: nothing brightly colored such as carrots or red peppers or radishes! all nice and pale veggies: Jicama, celery root, celery etc… You get the idea.
- 1 small head cabbage or nappa, shredded thin (slicing disk)
- 4 ribs celery, peeled and grated (slicing disk)
- 1 seedless cucumber, grated coarse (shredding disk)
- 2 Granny Smith (green) apples, unpeeled, cored, and grated coarse (shredding disk)
- 1 bunch scallions, sliced very thin
- 1 bunch dill, minced (chopping blade)
- ½ cup olive oil
- ¼ cup unfiltered apple cider vinegar (health food stores)
- 2 tablespoons prepared white horseradish, or 2 tablespoons wasabi diluted in a little
- cold water
- Salt and white pepper to taste
- 2 tablespoons sugar
Place all the vegetables in a mixing bowl. Mix the dressing ingredients thoroughly and pour over the mixture. Toss gently so as not to extract moisture. Store refrigerated in glass jars. Makes about 2 quarts.
Serve at room temperature. The cabbage apple slaw will keep well a couple days.
- Throw in some grated daikon, or some sliced endive or fennel.
- Thrown in some diced orange or grapefruit slices.