Savoy Cabbage and Apple Slaw

Ingredients:

  • 1/2 head Savoy cabbage, cored and finely shredded

  • 3 apples, firm and sweet with a bit of tartness

  • 1-2 carrots, peeled and cut into thin matchsticks

  • 1 cup Creamy Cider Vinaigrette (see recipe below)

  • Salt and pepper to taste

Instructions:

  1. Make the Creamy Cider Vinaigrette dressing. Put the dressing into a large non-reactive bowl.

  2. Using the mandolin, cut the apples into matchsticks, 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.

  3. Add the carrots and gently toss to coat. 

  4. 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.

Creamy Cider Vinaigrette

Ingredients:

  • 1/4 cup cider vinegar

  • 1 teaspoon Dijon-style mustard

  • 1 tablespoon (or to taste) agave syrup, or other neutral-flavored sweetener

  • 1/2 tablespoon minced onion

  • a pinch of dried thyme, crumbled
    Salt and pepper to taste

  • 1/2 cup vegetable oil

  • 1/4 cup sour cream, very thick yogurt, or mayonnaise

Instructions:

  1. Put the vinegar into a large non-reactive bowl, and add the onion, herbs, salt, and pepper, and stir to mix in. Add the mustard and agave syrup and whisk to thoroughly incorporate.

  2. In a thin stream, steadily drizzle in the oil, whisking all the while to emulsify the dressing. Continue until all the oil is gone or the dressing will coat the back of a spoon.

  3. Next, put the sour cream (or whatever you are using) into the bowl. Whisk until thoroughly incorporated into the dressing.

Haley Smith