Yep! You guessed it, another apple recipe! This one is a little different though. It’s spicy and a bit sour and not as sweet as you’d expect an apple recipe to be. And it’s purple! Do you have a toddler or pre-school-aged daughter? Will she, like mine, only wear purple? Try serving purple food for dinner. It will blow. her. mind.
I came across the recipe for this salad when I was searching for an alternative to ground beef burgers for dinner. Here’s the recipe for chicken burgers I found with its accompaniment — an apple and cabbage slaw. I’ve noted before, that FineCooking.com is a pretty reliable source for dinner recipes when I’m tired of the same-old, same-old. So, I made the chicken burgers and the slaw. Then, I ate the slaw with the burgers and then the next day at lunch with a tuna sandwich and then later in the week (I made a lot of salad) with some pork sausages. That was really where the slaw shined and was my favorite of the meals, pork sausages with red cabbage and apple slaw. It fit the bill for a perfect October (and Oktoberfest) meal with all the right notes of Fall but still colourful and flavourful.
Have you ever tried making a slaw like this? I highly recommend it. I generally find coleslaw eaten anywhere outside of my house far too cabbage-y, too soggy, and too vinegar-y. It turns out that I actually really love coleslaw but only when I make it at home, when I thinly slice the cabbage instead of having it run through a food processor (the larger pieces don’t get as soggy as the fine grind that you get from grating or processing does) and can adjust the dressing to my liking. It turns out that I like this dressing so well, that I didn’t change a thing, well, except that I made more.
Red Cabbage and Apple Slaw
(By Dina Cheney; from Fine Cooking, 113 pg 27, Sept. 2011)
Half a red cabbage, thinly sliced
2 Granny Smith apples
6 tblsp of mayonnaise
2 tsp of ground mustard
2 tsp of lime juice
2 pinches each salt and pepper
Mix the mayonnaise, mustard, lime juice, salt and pepper in a bowl. Taste and adjust seasoning according to your taste. Toss with the cabbage and the apple. If you have the time, allow the salad to meld in the refrigerator for a couple of hours. Serve (preferably with some pork sausages).