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