Apple slaw is a fun recipe which uses the beautiful fall apples that come in. We enjoyed apple slaw in many restaurants in Portland, Oregon, so I came up with my own version, using Honey Crisp apples when available. Coleslaw comes from the old Dutch recipes for koolsla and is usually made with sliced cabbage and a dressing made with mayonnaise or vinegar. My apple slaw is made with an apple cut into tiny matchsticks.
Cut the apple into chunks, discarding the core. Take each section and slice about 1/8 inch thick. Flip the section and slice again. You should have matchsticks of apple.
Tips: 1) I cut the matchsticks by hand with a knife. You may want to try a mandoline or food processor, but don’t shred the apple too fine or thin; 2) for unusual flavor, try sprinkling the slaw with li hing mui powder (dried salty plums) and mixing in with the dressing; 3) try replacing the apple cider vinegar with balsamic vinegar; 4) if you prefer, peel the apple before slicing.
1 apple, honey crisp or equivalent firm tart apple
1 tbsp olive oil
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 tbsp orange juice
2 tbsp almonds, slivered
¼ tsp sea salt (I use guava garlic sea salt spice mix from Salty Wahine) https://www.auntylilikoi.com/hawaiian-seasonings/salty-wahine-guava-garlic-salt.html
- 4 no cabbage slaws from the Chicago Tribune
- Tangy Apple Coleslaw from Serious Eats
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