Try apple instead of cabbage for slaw

June 10, 2011|Scott Anderson | Culinary Passion

I wanted something bright, fresh and crisp for the upcoming summer season, and this salad hit the mark. It has a nice crispness, delightful flavor and delicious crunch.  
Try a variety of your favorite apples and mix up the sharpness of cheddar if you wish.
The sky is the limit, so mix up this delightful summer dish and enjoy.

— Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.

Apple slaw

1/4 cup apple cider vinegar
1 tablespoon spicy brown mustard
1 tablespoon olive oil
1/2 teaspoon seat salt
1/2 teaspoon fresh ground black pepper
1 medium cabbage, shredded (4 cups)
1 small red cabbage, shredded (2 cups)
2 large carrots, shredded (1 cup)
1 medium parsnip, shredded (1/3 cup)
1 Granny Smith apple, unpeeled and cut into thin strips
1 Gala apple, unpeeled and cut into thin strips
1/4 cup fresh flat leaf parsley, chopped
4 ounces sharp cheddar, cut into small wedges

In a metal bowl, whisk together vinegar, mustard, oil, salt and pepper. Set aside
In a large wooden salad bowl, combine cabbage, carrots, parsnip, apples and parsley; drizzle on vinaigrette and toss to coat well.  
Chill for at least 20 minutes to allow flavors to combine, and then arrange cheddar wedges around the edge of the salad in the bowl.

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