Apple N Cabbage Slaw With A Light Cider Vinaigrette Food

APPLE CIDER SLAW

Steps:

• For dressing, combine vinegar, sugar, oil, celery seed and salt in small bowl; whisk until blended.For slaw, combine slaw mix, apples, celery and almonds in large bowl. Pour dressing over slaw; toss to coat using Outdoor Serving Set. Cover; refrigerate at least 2 hours to allow flavors to blend. Serve salad using Outdoor Serving Set.

AUTUMN APPLE CIDER VINEGAR COLESLAW

Steps:

• In a small bowl, combine the vinegar, oil, honey, salt, and a pepper. Whisk to combine.
• Using a mandoline slicer or chef's knife, thinly slice the cabbage, fennel, and celery stalks. Use the julienne attachment on the mandoline or a box grater to julienne or grate the carrots. Chop the parsley.
• In a large bowl, combine the cabbage, fennel, celery, carrots, and parsley. Pour the marinade over the vegetables and toss to coat. This can be served immediately, but the flavor is improved by marinating in the fridge for at least 1 hour. This recipe keeps well covered in the fridge for up to 4 days.

APPLE 'N CABBAGE SLAW WITH A LIGHT CIDER VINAIGRETTE

Steps:

• Shred the red cabbage and green cabbage into fine strips. Measure 2 cups of the red and 1 of the green for color and add to a large mixing bowl.
• Grate the carrots using a big holed grater and add it to the bowl along with sliced green onions
• Cut the apple into thin match-stick pieces and add it to the salad. If you're chopping up this salad ahead of time, don't cut the apple till you're ready to dress the salad because they will turn brown. Toss everything together well.
• For the dressing start with 2 tablespoons of salad oil in a jar or a bowl
• Add the honey, apple cider, lime juice,salt, pepper and a light dusting of cayenne to the oil
• Put the lid on and shake the dressing until the oil and other liquids are mixed well
• Drizzle over the salad and toss well until everything is coated in the dressing
• Serve chilled