Crisp Autumn Apple Slaw
The Washington Post, September 13, 2006
- Cuisine: American
- Course: Side Dish
- Features: Fast, Meatless
Summary:
The apples provide sweetness in this variation on traditional coleslaw, while the celery root and parsnips add spice and crunch. Serve with country paté or with spicy crab cakes, baked cod or halibut.
6 servings
Ingredients:
- 2 cups matchstick-size strips of unpeeled apple
- 1 tablespoon orange juice
- 2 cups shredded Savoy cabbage
- 1 cup matchstick-size strips of peeled celery root
- 1 cup matchstick-size strips of peeled parsnips
- 1/2 cup thinly sliced scallions, both white and green parts
- 1/2 cup mayonnaise
- 2 teaspoons white wine vinegar
- 2 tablespoons sugar
- 1/8 teaspoon salt
Directions:
In a large bowl, toss the apples with the orange juice to keep them from turning brown; then add the cabbage, celery root, parsnips and scallions.
In a small bowl, whisk together the mayonnaise, vinegar, sugar and salt.
Just before serving, pour the dressing over the apples and vegetables and mix to combine. Serve at room temperature or slightly chilled.
Recipe Source:
Adapted from a recipe by Russell Cronkhite, former chef at Blair House and author of "A Return to Sunday Dinner" (Multnomah, 2003).
Tested by Michael Taylor for The Washington Post.
E-mail the Food Section with recipe questions.
E-mail the Food Section with recipe questions.
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