Honeycrisp Apple Slaw

by Anne Bennett on October 5, 2014

slaw 1

Photo taken with my new iPhone 6 Plus. Not bad for a phone, albeit one the size of a mack truck.

This fall recipe appeared in an article last week in The Kansas City Star about apple picking. There’s lots of variety in Midwest-grown apples — Red Delicious, Gala, Fuji, Golden Delicious, Jonathan, Granny Smith and Honeycrisp are all available at Kansas and Missouri orchards, and fall is prime-picking time.

According to growers, this year’s crop of Honeycrisp apples is exceptional. Honeycrisps are large, sweet and crispy (hence their name) with a hint of tart flavor that makes them great for eating fresh and in salads.

You can shred your own cabbage and carrots, or you can take the easy route like I did and use a bag of Dole Coleslaw mix. It contains both the cabbage and the carrots. I used the whole bag, but I shredded in an extra carrot for good measure (and to make myself feel like I’d actually gone to some amount of effort).

One more hint that I thought up all by myself: instead of whisking the dressing ingredients together in a bowl, pour everything into a washed-out jelly jar, put the lid on and give it a good shake.

My mother used to say that I wasn’t just anyone’s fool. I was hers.

Dressing:
4 Tbsp. olive oil
3 Tbsp. apple cider vinegar
2 Tbsp. honey
2 tsp. celery seed
1 tsp. salt
1/2 tsp. pepper

Slaw:
2 cups shredded cabbage
1 cup shredded carrots
1/2 cup chopped pecans
1/4 cup red onion, diced
2 Honeycrisp apples, cored and chopped into bite-sized cubes

In a small bowl whisk together the oil, vinegar and honey. Stir in celery seed, salt and pepper.

In a large bowl combine cabbage, carrots, pecans, red onion and apples. Add dressing, toss and serve. If preparing ahead of time, make slaw without the apples and refrigerate until about one-half hour before serving, then stir apples in. Adding the apples just before serving allows them to maintain their light color and crispness.

Makes 12 servings (about 1/2 cup each)
WW Points per serving: 3

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{ 1 comment… read it below or add one }

Lynda Summers October 11, 2014 at 6:54 pm

This is great! Love it!

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