Apple Carrot Cabbage Coleslaw
Apple Carrot Cole Slaw by Chef Nathan Lyon
Yield: 6 servings
Coleslaw:
1 small head red cabbage, core discarded, quartered and sliced thinly (1/8-inch thick) on a mandoline (6 cups)
4 medium carrots, peeled and grated (2 cups)
2 medium apples (Pink Lady, Gala, Empire, or Fuji) unpeeled, sliced into French fry strips on a mandoline (3 cups)
½ cup roughly chopped fresh flat-leaf Italian parsley
Kosher salt, to taste
Freshly ground black pepper, to taste
Vinaigrette:
¼ cup extra-virgin olive oil
2½ tablespoons red wine vinegar
2½ tablespoons apple cider vinegar
Combine the cabbage, carrots, apples, and parsley in a large bowl.
In a small container with a tight fitting lid, combine the vinaigrette ingredients, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a small bowl.
Add approximately two-thirds of the vinaigrette to the cabbage mixture, toss to coat, and season to taste with salt and pepper, adding more vinaigrette if needed. Taste again to check your seasonings, and serve!
About Joe Lamp'l
Joe Lamp'l is the Host and Executive Producer of the award winning PBS television series Growing A Greener World. Off camera, Joe dedicates his time to promoting sustainability through his popular books, blog, podcast series, and nationally syndicated newspaper columns. Follow Joe on Twitter
Tonight I prepared the Apple Carrot Cabbage slaw. I added blood orange infused olive oil. This is a great recipe. Thanks for sharing
Definitely will try this, looks delicious..
I will follow this recipe to the t. why make a recipe, then add or subtract from it. I love the fact there is NO sugar.i became a diabetic 3 yrs. ago. I found out real quick the world is covered in sugar.
I’m going to try this on a smaller scale with kale and just a little cabbage. Trying to replicate an apple kale salad I had in Montpelier TN. Will also add some agave honey to the dressing and make it first as someone suggested.
Nathan, You must have herd of this, Put he cabbage in water with salt for 10 min-15 min’s.
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I enjoy your show.
Instead of mixing your vinaigrette ingredients last and pouring them over the veggies, build the vinaigrette in the bowl first, tasting and adjusting the flavors, then add the veggies. This gives you the opportunity to really modify the flavors (or starting over with something else) before committing the veggies to the mix. I always build my dressings first. Saves a lot of weeping and gnashing of teeth!
This looked so good and so easy in the TV show and again in the video, and the ingredients were so easy that I rushed to try this with a small head of cabbage. I used Pink Lady apples and regular green-white cabbage shown on TV and in video, not red cabbage as stated in the recipe.I used Bertolli Chianti red wine vinegar and Heinz cider vinegar and Bertolli Extra-Virgin Olive Oil. Results were pretty on the plate, but disappointing flavor. I would not make this again, and wish I had just made enough for a small portion for two people to try it first. Now I have to toss out a whole bowl full. I also wondered if perhaps a little sugar to sweeten the taste of the vinegars might improve the flavor. I would not make this again.