![]() Yield: Serves 4 – 5 Preparation Time: About 20 minutes. The Cabbage, Apple and Pineapple Coleslaw features a vibrant combination of veggies and fruits perked up with a mustard-flavored, lemony salad cream. Cut it into fine shreds, until you have 2 cups of cabbage. Pour the apple cider vinaigrette over the coleslaw and toss to coat … Pour over the cabbage and toss gently until coated. So why not? Refrigerate for at least one hour before serving. Tex Mex version: Replace the apple cider vinegar with lime juice, and the parsley with cilantro. ![]() Cabbage and Green Apple Slaw Cabbage and Green Apple Slaw. We love this Slaw because it’s interesting enough to compensate for no mayo in the dressing, refreshing enough to pair with rich mains, but still has the signature Coleslaw “juiciness”. Combine the apples, cabbage, and fresh mint in a large serving bowl. Drab, heavy, soggy… These words may be sadly describing your basic cabbage slaw. Season slaw with salt and freshly ground pepper to taste. Wash the jicama thoroughly, cut it in half lengthwise from the root to the stem. Diced walnuts or slivered almonds can be added just before serving. ![]() (Because they aren't.) Slice green onions, dice the celery, shred the red apple, shred the green apple, and add to the large bowl. Apple-Cabbage Slaw is a colorful, fresh side that complements most entrees. Serve and enjoy! Crunchy – The cabbage stays pretty crunchy, even after a few hours (or more) in the refrigerator.
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