Regal Apple Slaw
This refreshing, crunchy slaw is the perfect counterpoint to a rich dinner. It’s quick and easy to make, and is a guaranteed hit at family gatherings.
We southerners love our slaw, probably because we eat a lot of ham and fried foods. The sweet, tangy crunch of fresh slaw helps to balance all that richness.
The slaws I grew up with are very different from the creamy glop commonly sold as slaw at fast food joints. These flavorful salads are composed of fresh, crunchy vegetables complemented by sweet, sour — almost pickle-like — vinaigrette.
As we head into barbecue season here in the Southern hemisphere, I start craving the fresh crunch of a good salad. However, these ingredients are also well-suited to early fall in other parts of the world. With the first nip of cold come gorgeous apples, and fennel is also lovely in the fall. This salad might be just as perfect an accompaniment for the last few barbecues of the season as it is for the first few here in South Africa.
The Recipe
This pretty slaw is typical. If you like the flavours, feel free to vary the ingredients. Pears can be substituted for the apples, for instance. Or, you can throw in a handful of thinly sliced radishes for some extra crunch and flavour. Let your local market guide and inspire you. Don’t hesitate to use the recipe as a starting point, inventing as you go.
I hope your family enjoys this salad as much as mine does. Bon appétit!
Regal Apple Slaw
Ingredients
- For the salad
- 2 pink apples, cored and thinly sliced (pink lady or gala apples are ideal)
- 2 tablespoons cider vinegar
- 1 red onion, thinly sliced
- 2 small fennel bulbs, cored, and thinly sliced
- 1 bunch celery, cleaned, trimmed and thinly sliced
- 30 g Italian parsley, finely chopped
For the dressing!
- 1/4 cup cider vinegar
- 3/4 cup olive oil
- 2 teaspoon mustard powder
- 3 tablespoons sugar
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Toss apple slices in 2 tablespoons cider vinegar, to prevent browning. Set aside.
- Combine remaining salad ingredients in a spacious bowl. Toss well to combine. Add apples, and toss again.
- Meanwhile, place 1/4 cup cider vinegar in a small bowl. Add olive oil in a steady stream, while whisking continuously. Whisk in remaining ingredients. Continue whisking until sugar is dissolved.
- Pour about 1/2 the dressing over salad ingredients, tossing thoroughly to coat. Cover tightly with plastic wrap and keep in the refrigerator for at least 2 hours and up to 24 hours to marinate thoroughly. Serve cold.
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