Cabbage and apples are a natural pairing—their shared crispness and sweetness complement each other beautifully, while cabbage’s earthiness highlights the apple’s floral notes. This fresh, colorful slaw is quick to prepare and perfect for fall, though it’s welcome year-round as a bright side dish. Tossed with a tangy Creamy Cider Vinaigrette, it’s crunchy, refreshing, and versatile—delicious alongside roasted meats, tucked into sandwiches, or served at a picnic or potluck. A mandoline or Ben-Riner slicer makes the prep especially easy, ensuring thin, even cuts that bring out the best textures in the salad.
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 matchsticks with the middle comb of the Ben-Riner (think thick spaghetti) around 1½ to 2 inches in length
1 cup Creamy Cider Vinaigrette
Salt and pepper to taste
METHOD:
Make the Creamy Cider Vinaigrette and pour into a large nonreactive mixing bowl.
Using a mandoline, cut apples into thin matchsticks, letting them fall directly into the dressing to prevent browning. Gently separate any pieces that stick together and toss lightly to coat.
Stir in carrot matchsticks, coating them in the dressing.
Add shredded cabbage and gently toss until everything is evenly coated. Season with salt and pepper to taste.
Refrigerate for at least 30 minutes to allow flavors to meld. Serve cold.
YIELD: 4 servings
VARIATIONS:
-
Add crunch with pepitas, almonds, or sunflower seeds.
-
Stir in dried cranberries for a sweet-tart accent.
-
Top with crumbled blue cheese for a savory twist.
SERVING SUGGESTIONS:
-
Serve alongside roast chicken, turkey, or pork—the crisp, tangy slaw balances rich meats beautifully.
-
Use as a topping for pulled pork or barbecue sandwiches to add crunch and freshness.
-
Pair with grilled sausages or bratwurst for a hearty but refreshing contrast.
-
Enjoy as part of a picnic spread with potato salad, crusty bread, and cheeses.
