We have another recipe to help you use all those apples you see in the grocery store or that you picked at the orchard! I love that this is a nontraditional way to use apples. Who knew that apples make the perfect ingredient in a slaw. Apples are crunchy, slightly sweet, and refreshing, which make for a great slaw. I have to admit I was surprised at how much I loved this combination of flavors. I am usually skeptical of sweet and savory combinations. The older I have become the more my mind changes about this. Apples are not overly sweet, and I think that is why they are perfect in this recipe. This Apple Slaw will be a repeat in our house!
The addition of jalapeno and cumin add unexpected flavor to what may be a boring slaw without them. They may seem like an odd inclusion, but I promise you they add so much flavor and pair really well with the apples. This apple slaw recipe calls for the apples to be julienned. Which may seem a little intimidating, it’s not. It’s actually super easy and goes really quick (it’s only 2 apples). Here is a tutorial to help you.
- 4 cups lightly packed cabbage
- kosher salt
- ½ cup full-fat plain yogurt
- 3 tbsp mayo
- 3 tbsp apple cider vinegar
- 1 jalapeno, de-seeded and minced
- ½ tsp ground cumin
- ¼ tsp black pepper
- 2 large firm apples, preferably local
- juice from a ½ lime
- ½ cup chopped scallions (about 3 scallions depending on the size)
- 3 tbsp chopped cilantro
- Place the cabbage in a large bowl and toss with 1 tsp salt. Place in a strainer fitted with a bowl to catch the draining liquid.
- Make the dressing by whisking together the yogurt, mayo, cider vinegar, jalapeno, ½ tsp salt, cumin, and black pepper.
- Place the drained cabbage back into the large bowl. Core and julienne the apples, no need to peel. Add them to the cabbage and sprinkle with lime juice and toss well. Then add the scallions and cilantro. Add the dressing and toss well to coat. Serve.
