Ingredients with Measurements:
- 1/2 head of green cabbage, thinly sliced
- 1/2 head of red cabbage, thinly sliced
- 2 Granny Smith apples, julienned
- 1/2 cup of mayonnaise
- 1/4 cup of apple cider vinegar
- 1 tablespoon of honey
- 1 teaspoon of Dijon mustard
- Salt and pepper to taste
Special Equipment Needed:
- Large mixing bowl
- Whisk
- Chef's knife
- Cutting board
Step-by-Step Instructions:
1. In a large mixing bowl, combine the sliced green and red cabbage and julienned apples.
2. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined.
3. Pour the dressing over the cabbage and apple mixture and toss until evenly coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Before serving, give the slaw a quick toss and adjust seasoning if needed.
Time:
Preparation time: 15 minutes
Cooking time: None
Temperature:
Refrigerate for at least 30 minutes before serving.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 175
Fat: 12g
Carbohydrates: 16g
Protein: 2g
Fiber: 3g
Sugar: 11g
Substitutions for ingredients:
- You can use any type of cabbage you prefer.
- Instead of Granny Smith apples, you can use any other tart apple variety.
- Greek yogurt can be used in place of mayonnaise for a healthier option.
- Maple syrup or agave nectar can be used instead of honey.
Variations:
- Add shredded carrots or sliced red onion for extra crunch and flavor.
- Top with chopped nuts or seeds for added texture.
- Mix in some dried cranberries or raisins for a touch of sweetness.
Tips and Tricks:
- For best results, slice the cabbage and apples as thinly as possible.
- Make sure to toss the slaw well to ensure that the dressing is evenly distributed.
- The slaw can be made up to a day in advance, but it's best to add the dressing right before serving.
Storage Instructions:
Store any leftover slaw in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
This slaw is best served cold and does not need to be reheated.
Presentation Ideas:
Serve the slaw in a large bowl or on a platter, garnished with fresh herbs or chopped nuts.
Garnishes:
Fresh parsley, cilantro, or chopped nuts make great garnishes for this slaw.
Pairings:
This slaw pairs well with grilled meats, sandwiches, or as a side dish for any meal.
Suggested Side Dishes:
- Grilled corn on the cob
- Roasted sweet potatoes
- Garlic bread
Troubleshooting Advice:
- If the slaw is too dry, add more dressing and toss well.
- If the slaw is too wet, drain off any excess liquid before serving.
Food Safety Advice:
- Make sure to wash the cabbage and apples thoroughly before slicing.
- Store any leftover slaw in the refrigerator and discard after 3 days.
Food History:
Kerguelen Island is a remote island in the southern Indian Ocean, known for its harsh climate and unique flora and fauna. This slaw recipe is inspired by the island's rugged beauty and incorporates the flavors of crisp apples and crunchy cabbage.
Flavor Profiles:
This slaw is a perfect balance of sweet and tangy, with a crisp and refreshing texture.
Serving Suggestions:
Serve this slaw as a side dish for any meal or as a topping for sandwiches or burgers.
Related Categories
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Taste: Tangy, Sweet, Crisp, Refreshing