Monday, September 20, 2010

Cabbage and Apple Salad

Okay, so I am an apple freak. I eat them every day, in every way – but I haven't been to a doctor in years!

Cabbage and apple salad (what an American would call 'slaw') is lovely and bright. The cabbage, at times a self-effacing old thing ducking to the rear of the crisper, is here cheered up immensely by the juicy sweetness of the apples.

With its palate-cleansing properties, this salad goes well with the earthiness of lentils; or it would be a perfect match for pork.

Cabbage and Apple Salad (Slaw)

- 2 cups green cabbage, preferably Savoy, shredded
- 2 Granny Smith apples, or other large sharp variety
- 1 tsp mustard seeds
- ½ - 1 cup walnuts, chopped (I like it very nutty)
- the juice of a lemon
- ½ tsp Dijon mustard
- 1 tbs apple cider vinegar
- 2 tbs olive oil
- 1 tbs apple sauce (which you have conveniently canned; use the rest of the jar in apple cake)
- salt, pepper

Place the mustard, vinegar, olive oil, apple sauce, salt and pepper in a jar. Screw the lid on tightly, and shake until emulsified. Taste, and adjust ratios if necessary.

Shred the cabbage. Grate the apples, peel and all, or julienne them if you're feeling refined. Place the apple into a salad bowl, and squeeze the juice of a lemon over it. Toss. Add the cabbage and mustard seeds, and toss again. Drizzle the vinaigrette over the salad, and mix gently but well.

Sprinkle the walnuts over the top, and serve.

The original recipes included a bunch of radishes, shredded; but that would make it too peppery for my young family.

Adapted from a recipe in The Wednesday Chef, who adapted it in turn from a recipe by Jeremy Fox.

(Local: cabbage, apple, walnuts, lemon, apple cider vinegar, apple sauce, olive oil. Not local: mustard seeds, Dijon mustard, salt.)

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