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.
You will need a sharp chef’s knife, bowl, measuring spoons, spoon.
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.
In a bowl, add lemon juice, olive oil, orange juice, and apple cider vinegar. Add sea salt. Whisk together.
Place the apple sticks in the bowl and fold over with a spoon so all the pieces are coated with dressing. Sprinkle with almonds. Serve immediately.
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.
Easy apple slaw uses lemon and orange juice for tart flavor. Fall favorite with firm apples. Dairy free, gluten free, egg free, and soy free. Almonds add crunch.
Ingredients
- 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
Instructions
- You will need a sharp chef's knife, bowl, measuring spoons, spoon.
- 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.
- In a bowl, add lemon juice, olive oil, orange juice, and apple cider vinegar. Add sea salt. Whisk together.
- Place the apple sticks in the bowl and fold over with a spoon so all the pieces are coated with dressing. Sprinkle with almonds. Serve immediately.
Notes
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.
Nutrition facts for apple slaw
1 apple makes about 353 calories for entire recipe. Makes 3 side dish servings at about 118 calories.
Resource links
- http://www.chicagotribune.com/dining/recipes/sc-food-0731-cole-slaw-recipes-20150729-story.html
- 4 no cabbage slaws from the Chicago Tribune
- http://www.seriouseats.com/recipes/2014/06/tangy-apple-coleslaw-recipe.html
- Tangy Apple Coleslaw from Serious Eats
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