Apple-Cabbage Coleslaw

An Authentic Apple-Cabbage Coleslaw Recipe

There are many version of slaws Mexican or Turkish. This apple-cabbage slaw looks colourful and 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. This version of apple-cabbage coleslaw is crunchy and amazingly refreshing. Try to use Cortland apples, which retain their white colour longest after chopping.

Note Down The Ingredients

Click Image to Enlarge
• 2 Fuji Apples, Peeled, Cored,Julienne
• 1/4 (About 380g) White Cabbage, Hard Core Removed, Very Thinly Sliced
• 1 Cup (250 Ml) Shredded Carrots
• 1/2 Small Red Onion, Halved, Finely Chopped
• 1/4 Cup (60 Ml) Cider Vinegar
• 125ml (1/4 Cup) Creme Fraiche
• 1 Tsp (5 Ml) Granulated Sugar/Honey
• 1 Bunch Scallions, Thinly Sliced
• 1 Cup Mayonnaise
• Salt-to Taste
• 1 Tbs Natural Yoghurt
• 1 Teaspoon Black Pepper
• Cilantro for garnishing

Method To Prepare

Click Image to Enlarge

1. In large bowl, toss together apples, cabbage, carrot and onions.
2. Use a wire balloon whisk to whisk together the creme fraiche and yoghurt in a small bowl.
3. Whisk together vinegar, oil, water, sugar, mustard, salt, dillweed and pepper.
4. Pour the above mixture and combination of creme fraiche and yoghurt to apple mixture.
5. Gently toss until well combined.
6. Let it stand for at least 15 minutes or refrigerate at least 1 hour before serving.
7. Mix the salad at least once to evenly distribute the dressing.
8. Add cilantro.

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
• You can substitute lemon pepper for black pepper and it really intensified the lemon flavor.
• Don't add the cilantro until shortly before serving.
Tastes best when accompained with roast pork dinner, serve up this sweet apple coleslaw.!