Friday, November 12, 2010

Apple Slaw

This recipe is a fresh twist on coleslaw, it includes two kinds of apples! This isn't a creamy coleslaw, so be prepared for vinegary flavors. It's REALLY important to let this sit. When I first ate it I didn't think it had much flavor, but when I had a few bites a few hours later it was really great. So I suggest letting this sit even longer then their recommended thirty minutes.

To turn this into a meal we at it with some fresh bratwurst straight from Milwaukee. And with my leftover I sliced it up and mixed it in with the slaw. What a great lunch. And the next night I broiled some tilapia and used this slaw to make fish tacos. The flavors of the slaw were a bit strong by then but it went great with the fish tacos! In fact I may use this recipe for fish tacos from now on.

Apple Slaw
Serves 4

1/4 cup apple cider vinegar
1 tbsp Dijon mustard
1 tbsp olive oil
1/4 tsp sea salt
1/4 tsp fresh ground black pepper
1 1/2 small cabbages, shredded (7 cups)
3 large carrots, shredded (1 cup)
1 Granny Smith apple, unpeeled and cut into thin strips
1 Braeburn apple, unpeeled and cut into thin strips
1/4 cup fresh Italian parsley, chopped
2 tbsp unsalted walnuts, chopped (optional)

In a medium bowl, whisk together vinegar, Dijon, oil, salt and pepper.

In a large salad bowl, combine cabbage, carrots, apples and parsley; toss with dressing to coat. Top with walnuts, if desired. Cover and chill in refrigerator for at least 30 minutes. Serve immediately after chilling.

Nutritional information per 1 1/4 cup serving as provided in magazine:
Calories: 129, Total Fat: 4g, Sat. Fat: 0.5g, Monounsaturated Fat: 3g, Polyunsaturated Fat: 0.5g, Carbs: 22g, Fiber: 5g, Sugars 13g, Protein: 3g, Sodium: 247 mg, Cholesterol: 0mg

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