Monday, September 24, 2007

Vickie's Green Apple Cole Slaw

In Manhattan Beach the LA Food Show restaurant serves a green apple slaw which is quite tasty. This slaw is my attempt to make it even better. I use my mother-in-law's basic slaw dressing recipe (1/3 each sugar, vinegar and mayonnaise) because I think it's the best creamy tangy combination and perfect with the green apples too. The celery seeds add a nice warm and nutty flavor to round it out.

If this is too simple for you, try adding 1/2 Cup of crumbled blue cheese over the top just before serving. Wow!

Vickie’s Green Apple Cole Slaw
Serves 10 as a side dish

1 head of green cabbage
2 Granny Smith apples
1/3 C mayonnaise
1/3 C cider vinegar
1/3 C sugar
½ t celery seeds
Salt to taste

Cut the cabbage into quarters and remove the core. Shred the cabbage quarters using a food processor, mandolin, V-slicer or by hand.
Slice the apple into 1/3” slices off the core, then into 1/3" batons (sticks) and then into 1/3” cubes.
Put the mayonnaise, vinegar, sugar and seeds into a large bowl. Whisk to combine. Adjust to your taste with salt and more sugar or vinegar.
Add the cabbage and apple to the dressing. Fold to combine.
Refrigerate for 1 hour before serving.
Note: Tabasco, Worcestershire, Soy Sauce, Liquid Aminos, and Dijon Mustard are each acceptable flavor enhancers for the dressing. Pick one and add 1 teaspoon and whisk to combine. Adjust to taste as stated above.

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