Tangy Apple-Cabbage Slaw

WHY THIS RECIPE WORKS: We wanted to discover the secrets to tender cabbage, crunchy apples, and the sweet and spicy dressing that brings them together in this Southern barbecue side dish. Because cabbage is relatively watery, we salted the cut cabbage to draw out excess moisture before dressing it, which prevents moisture from diluting the dressing later and leaving us with a watery Tangy Apple-Cabbage Slaw. Granny Smith apples work best in this slaw recipe—tasters loved their sturdy crunch and tart bite. We cut the apples into matchsticks so they could be easily mixed with the cabbage while retaining their crispness. Cider vinegar gave the dressing a fruity flavor, while red pepper flakes, chopped scallions, and mustard added some punch. To help the dressing cling, we heated it—the cabbage slaw readily absorbs a hot dressing, especially if it’s allowed to sit for an hour before serving.

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Preheat: °Yield: 6-8 servings
Prep: 0:20Wait: 2:00Cook: 0:10

Ingredients

  • 1 pound green cabbage (about 1/2 medium head), cored and chopped fine
  • Table salt
  • 1 Granny Smith apple, cored and cut into thin matchsticks
  • 1 scallion, sliced thin
  • 1/4 cup cider vinegar
  • 1/4 cup sugar
  • 3 tablespoons vegetable oil
  • 1 1/2 teaspoons Dijon mustard
  • 1/8 teaspoon red pepper flakes
  • Ground black pepper

Directions

  1. In a colander, toss together the cabbage with 3/4 teaspoon salt. Let sit until wilted; about an hour. Rinse with cold water, drain and dry cabbage well with paper towels. Add the cabbage to a large bowl with the apple and scallion.
  2. In a medium saucepan, bring the vinegar, sugar, oil, Dijon mustard and red pepper flakes to a boil. Pour the dressing over the slaw and toss to coat.
  3. Cover and refrigerate the slaw until chilled (1 hour to 1 day). Season with salt and pepper to taste and serve.

Notes

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recipes/tangy_apple-cabbage_slaw.txt · Last modified: 2016/12/16 11:46 by jmarcos
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