Cabbage and apples are frequently seen in each others company in recipes for a reason, and that is because they taste really good together. The crunch and sweetness of the apple plays up those same qualities of the cabbage, and the earthiness of cabbage plays up the floral aromas of apples. This slaw is quick, simple, and tastes great. This is a recipe where having a mandolin or Ben-Riner really helps. Apples such as the Hudson’s Golden Gems and Rubinettes are perfect for this dish as they are crisp, sweet, and have some acid to balance out the dressing and cabbage.
INGREDIENTS:
½ head Savoy cabbage, cored and finely shredded 3 apples –firm and sweet with a bit of tartness 1-2 carrots, peeled and cut into matchsticks with the middle comb of the Ben-Riner (think thick spaghetti) around 1½ to 2 inches in length 1 cup, roughly, of Creamy Cider Vinaigrette (See recipe) Salt and pepper to taste
METHOD:
Put the dressing into a large non-reactive bowl. Using the mandolin, cut the apples into matchsticks with the medium comb, letting the pieces fall directly into the dressing to prevent browning. Use fingers to separate any apple that sticks together and gently toss to coat.
Add the carrots and gently toss to coat.
Add the cabbage and gently mix and toss to coat all ingredients with dressing. Season with salt and pepper and then chill for 30 minutes or so to chill.
Serve cold.
Serves: 4
Source: Chef Andrew E Cohen
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