Thursday, September 30, 2010

Time for Apples

It is apple season at my house.  Applesauce, Apple Crisp, Fresh Sliced Apples, Apple stuffed pork loin.  But my Summer Slaw turns to Fall Slaw with fresh Honeycrisp or Gala apples. 

Recently I hosted a Monday Night Football party.  Packers vs Bears.  The game was good, as was my food.  I didn't snap pics of the pulled pork (which was heavenly), but here's a viewing of the Slaw.  This is not your normal Slaw.  Actually, this is an old picture, but the same recipe.  It's getting colder here in the PNW, so this may have been the last time I make it this year.    

Books N Brew Apple Slaw

1 Package Fresh Express Angel Hair Cabbage Shreds (Fine shredded cabbage is a necessity)
1 Package Broccoli Slaw Mix
2 Fresh Apples
1 Peach
1/2 Red Onion (Optional)
Lemon juice
Walnuts or Pecans

3/4 cup Light Mayo
3/4 Apple Cider Vinegar
1/4 Cup Organic or Raw Sugar (do not use White sugar.  I prefer Sugar in the Raw)
1 Tbsp Lemon Juice
2 tsp Celery Seed

1/4 Cup diced peaches or Oranges.  
If using oranges, I recommend Satsuma, Mandarin or Tangelo. Cut off the rind (You can use some of the zest in the dressing too!) and cut into  1/2" pieces.

Whisk all ingredients of Dressing, cover and chill for at least 30 minutes. Shake well before dressing the slaw. 

While the dressing is marrying together, prepare the slaw.  

Wash the Apples, peach, and onion with an organic fruit/veggie wash.

Using a Colander or Salad spinner, wash the slaw broccoli and cabbage mix.  I know it says it's washed, but just give it a quick rinse.  The reason I use a Salad Spinner is that I add my dressing on at plating.  If you want to serve a big bowl to a group, then once the mix is spun a few times to get the water out, transfer to a glass storage bowl.

Chop the onions into 1/4" pieces  (if using them) and add to bowl.

Using an apple corer, slice the apples and then chop into 1/2 chunks, leaving the skin on.  Make sure to remove any bruising.  Toss the apples with a little bit of lemon juice to prevent browning before putting in bowl.

Remove the pit from the peach and chop to 1/2 pieces, leaving the skin on.  Again, toss the pieces with the leftover lemon juice from the apples.  

If serving in the next hour, taste test the dressing.  It should be sweet, but a little tart-tangy too.  Adjust to your taste preference.  

For those platers out there, in a small bowl, toss the 1 cup of slaw ix to 1 tbsp of dressing.  Mix well and plate.  Top with crushed walnuts or pecans.

For those who want to serve a big bowl, 1/2 hour before service, add 1/2 the dressing to the storage bowl, mix well and chill for 20 minutes. If it needs more dressing, add more, but just enough to coat.  After 20 minutes, transfer to serving bowl, top with pecans and/or walnuts.  

Have the extra dressing in a nice bowl, so that if people want, they can dress up their coleslaw more.

This is a big hit with adults!  It may be too tangy-tart for children, so subbing 1/4 c of the vinegar for orange juice may juice it up more for them.  Feel free to experiment with this recipe.  I normally don't make the same one twice!  There's always room for improvement.  All I can say is that those who normally don't like coleslaw, love this!

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