This recipe first appeared on my A Cook and Her Books blogspot in January 2012.
‘Tis the season when I’m blessed with beautiful north Georgia apples. As much as I love slicing them up and baking sweets with them, they’re also pretty tasty in savory dishes.
Apples are awesome in a supporting role, lending sweet notes and crispiness to a salad or mellow flavors and textures to a braised dish. Here’s a recipe I made inspired by a new cookbook – “Welcome to Claire’s” by Claire Criscuolo (Lyons Press, 2012). It’s a vegetarian cookbook packed with great ideas for fresh produce. I adapted a recipe for “Connecticut Cole Slaw” to ingredients I had on hand – cabbage, apples, pecans and dried cranberries. The slaw is delicious and light, just right for light lunch or as a side dish to a sturdier meal.
Slaw with Apples and Pecans Recipe
adapted from “Welcome to Claire’s” by Claire Criscuolo (Lyons Press, 2012)
1/2 head green cabbage, coarsely shredded
1 medium crisp and sweet apple, such as Pinata or Granny Smith
1/4 cup dried cranberries
1/4 cup chopped pecans, toasted
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon olive oil
1 tablespoon honey (to make this a vegan dish, use agave nectar)
Salt and pepper
- In a medium bowl, place cabbage. Peel apple and slice into 1/4-inch matchsticks. Add cranberries and pecans.
- In a small bowl, whisk together vinegar, mustard, olive oil and honey. Pour dressing over slaw ingredients and toss together. Serve immediately. Store leftovers in covered container in refrigerator.