Well, that last post got a little heavy, didn't it? Food addiction? Who wants to read about that on a food blog, for heaven's sake? Judging by the mostly awkward silence on my Facebook feed, most of my friends didn't really know what to say either. But I swear, whatever your predilections, you are going to want this apple slaw as soon as a heat wave hits your part of the world.
Vancouver is stinkin' hot right now, and I know all I want to eat is fruit, meat, and veggies. Which is basically what I should be eating, so that's a win. This recipe combines two of these things and pairs really well with meat. Scoop a big spoonful of this slaw onto your plate, barbecue up some meat or fish (who wants to turn the stove on when it's this hot?) and add a corn on the cob. Voila: dinner!
The inspiration for this slaw originally came from Bandida's Taqueria, which serves it with some of their entrees, but other than noticing that it had apples and cilantro in it and was crunchy and refreshing, I didn't really take much note of the ingredients. I knew I wanted to try making it though, so I started to Google "apple slaw no mayo". The dressing is taken right from this recipe, except I halved the amount of honey. I tinkered with the veggies, but my claim to brilliance has to be adding mint leaves and subtracting cilantro. Cilantro is a very... polarizing herb. I happen to love it, but I know that many of my friends do not. Plus there's just something about apple and mint together. It's the perfect summery combination. I recently brought it to a BBQ potluck and everyone cooed over it. The cool lime-y, vinegar-y apple-y crunch of this slaw will taste good and you'll feel less guilty about basically living on barbecue meats during the heat wave. As if there was anything to feel guilty about.
First, pick your base veggies. You can grate or chop red cabbage, green cabbage, or, if you're a lazy person like me, buy a bag of this mix. It has cabbage, brussels sprouts and kale among other things, and it's pre-washed and everything. Maybe pick out large chunks or slightly off-putting brown bits.
Grate some carrots and chop some mint leaves. You could matchstick the carrots, but why?
Next, make the dressing. It's so easy!
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon lime juice
a dash of cayenne powder
salt and pepper to taste
Add at least one crisp, sweet apple. (Add more of everything if you're feeding a large party. And double the dressing.) You want to add the apple right before you add the dressing, otherwise it will brown very quickly. That's why I make the dressing first. I actually do matchstick chop the apple, but my knife skillz aren't great, so they're kind of chunky matchsticks.
Oh, and as you're serving the slaw, you could sprinkle some nuts or seeds on top for added crunch. I was going to add shelled pumpkin seeds, but what I came up with was walnut pieces, and they were so great I haven't deviated from this since.