Apple N Cabbage Slaw With A Light Cider Vinaigrette Food

APPLE CIDER SLAW

Apple Cider Slaw image

Yield 14 servings of 1/2 cup (125 mL)

Number Of Ingredients 9

Ingredients

1/4 cup (50 mL) cider vinegar
3 tbsp (45 mL) sugar
1 tbsp (15 mL) vegetable oil
1/2 tsp (2 mL) celery seed
1/4 tsp (1 mL) salt
4 cups (1 L) cabbage slaw mix
2 medium firm, red apples, cored and coarsely chopped (2 cups/500 mL)
1 cup (250 mL) diced celery
1/2 cup (125 mL) sliced almonds, toasted

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.

Nutrition Facts :

AUTUMN APPLE CIDER VINEGAR COLESLAW

Autumn Apple Cider Vinegar Coleslaw image

This autumn apple cider vinegar coleslaw is incredibly nutrient dense, and packed with Vitamins A and C. It's easy, fast, and versatile. Tuck a few handfuls into a sandwich or taco, toss with some chicken for a salad, or enjoy it on its own as a side dish or salad.

Provided by Danielle Esposti

Categories Condiment Salad Side Dish

Time 20m

Number Of Ingredients 10

Ingredients

1 5" head red cabbage (thinly sliced)
1 bulb fennel (thinly sliced)
2 medium celery stalks (thinly sliced)
2 medium carrots (julienned)
1/2 c parsley (chopped)
1/2 c unfiltered apple cider vinegar
2 tbsp olive oil
1 tbsp honey (optional; omit for Whole30)
1 tsp sea salt
2 tsp cracked black pepper

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.

Nutrition Facts : Calories 99 kcal, Carbohydrate 16 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Sodium 212 mg, Fiber 5 g, Sugar 8 g, UnsaturatedFat 3 g, ServingSize 1 serving

APPLE 'N CABBAGE SLAW WITH A LIGHT CIDER VINAIGRETTE

Apple 'N Cabbage Slaw With A light Cider Vinaigrette image

Categories Apple Salad

Number Of Ingredients 10

Ingredients

2 cups red cabbage
1 cup green cabbage or lettuce
1 1/2 apples (golden delicious preferred)
2 carrots
3 green onions
2 tablespoons salad oil
2 tablespoon honey
2 tablespoons apple cider vinegar
1 tablespoon lime
1 dash cayenne

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

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