Encinos Apple Slaw Food

APPLE COLESLAW

Steps:

• Combine cabbage, shredded carrot, chopped apples, onion and celery seeds and toss. Whisk together mayonnaise, honey, sugar, white vinegar, black pepper and salt
• Pour over slaw. Mix well with spoon. Refrigerate 2 to 3 hours before serving. Makes about 4 cups or 8 servings.

APPLE COLESLAW

Steps:

• Prepare the Poppy Seed Dressing. In a medium bowl, combine all the ingredients together until well blended. Set aside.
• Prepare the salad. In a large bowl, combine the cabbage, carrots, scallions, parsley, and apples. Pour in the reserved dressing and toss until well blended. Refrigerate at least 1 hour before serving, mixing the salad at least once to evenly distribute the dressing.

APPLE COLESLAW

Steps:

• Place the shredded cabbage and carrot together in a bowl with the sliced apple, and toss to combine. In a separate bowl, stir together the honey, brown sugar, vinegar, pineapple juice, and mayonnaise until the honey and sugar have dissolved completely. Pour over the salad, and toss to coat. Season with salt and pepper, and toss again. Cover and chill until ready to serve.

FARMHOUSE APPLE COLESLAW

Steps:

• In a serving bowl, combine the cabbage, apple, raisins, celery and onion. In a small bowl, combine the remaining ingredients. Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 30 minutes.

EASY APPLE COLESLAW

Steps:

• In a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions. In a small bowl, mix together mayonnaise, brown sugar, and lemon juice. Pour dressing over salad.

APPLE SLAW

Steps:

• Whisk sour cream, sugar, vinegar, and ranch seasoning in large bowl to blend.
• Add cabbage mixture, apples, green onions and celery. Toss to coat. Season, to taste, with salt and pepper. Cover tightly and chill for 20 minutes or up to 4 hours. Serve cold.

FENNEL AND APPLE SLAW

Steps:

• To make the dressing, add the olive oil, vinegar, orange juice, honey mustard, salt and pepper to a mason jar. Cover and shake to emulsify. Set aside.
• Add the cabbage, sliced fennel, celery, celery leaves and apple to a serving bowl. Top with the dressing. Toss to coat the vegetables in the dressing.
• Garnish with the fennel fronds. Serve immediately or refrigerate until ready to serve.

APPLE AND CELERY SLAW

Steps:

• Combine the celery, apples, jalapeno and green and purple cabbage in a bowl. In a separate bowl, mix the olive oil, mustard, sugar, vinegar, cayenne, salt and celery salt. Pour over the cabbage mix and toss to combine. Cover and refrigerate for 2 hours.
• Before serving, toss in the cilantro leaves.

APPLE SLAW

Steps:

• Using a sharp Chef's knife, remove the tough core from the cabbages. Then slice each quarter into thin shreds. You can also do that using a mandoline or a food processor.
• Transfer the shredded cabbages to a large bowl and add the shredded carrots and apple. Toss to combine. Reserve.
• Make the dressing by whisking all the dressing ingredients in a bowl. Taste and adjust the ingredients as needed.
• Pour the dressing over the apple slaw, tossing gently to combine so everything is thoroughly coated. Then, add the parsley and almonds, tossing again to combine.
• Refrigerate for 1 hour before serving, for best results!

FENNEL, CARROT AND APPLE SLAW

Steps:

• Toss cabbage, fennel, carrots and salt in a large bowl.
• Toast fennel seeds in a medium sauté pan over medium heat, shaking the pan occsionally, until seeds are fragrant, about 3 minutes. Add shallots and 2 tablespoons oil. Cook, stirring occasionally, until shallots begin to soften, about 5-7 minutes. Stir in vinegr and raisins. Remove from heat, and let cool slightly, about 5 minutes. Stir in remaining 3 tablespoons oil.
• Pour warm dressing over vegetables, and toss well. Season with pepper, and let stand for 30 minutes. Just before serving, core apple, cut into matchsticks, and mix into slaw.

ENCINO'S APPLE SLAW

Steps:

• Apple slaw 1 large granny smith apple 1 medium size carrot 1 1/2 oz of sunflower seed kernels 2 oz of crumbled blue cheese 1 oz of ranch dressing 1 ½ oz of raisins 1 oz of dill oil Salt and pepper to taste First core your apple and peel your carrot. Then with a mandolin shred your apple and carrot with the medium size tooth adapter. After doing so immediately put the shreds in cold lime or lemon water to prevent oxidation. Make the dill oil by putting 2 oz of extra virgin olive oil and 1 oz of fresh dill in to a blender. A small pinch of salt helps bring out the character of dill. In to a mixing bowl put your apple and carrot shreds. Make sure to strain them well and pat them down with a dry towel to remove all the excess water. Incorporate the rest of the ingredients but only use 1 oz of dill oil. Gently toss it in the bowl and serve. Preferably on a white plate place the salad in the middle of your plate and garnish with the rest of the dill oil around the salad and some sunflower seed kernels on the top of the salad. Remember you could customize this salad to your taste by adding more blue cheese if you like or more dressing, it is up to you. To give it a different but delicious twist you could also add some crispy bacon. This recipe is for one large entrée salad or 2 small beginner salads. Wine Pairing: White Burgundies or New Zealand Sauvignon Blancs

APPLE COLE SLAW

Steps:

• 1. In a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions. In a small bowl, mix together mayonnaise, brown sugar, and lemon juice. Pour dressing over salad.
• My Note: You don't care for bell pepper and onions in our slaw, so I left them out and it was still scrumptious. Here is a little tip I heard about from a chef on the cable food network. As you know all veggies have quite a bit of water so if you but the cabbage in a colander and sprinkle a little salt over it. It will remove the excess water from the cabbage. This process takes about 30 minutes to an hour but it gives you a very crisp cabbage and the slaw is not watery. I did differently was to put a tablespoon of lemon juice on the apples while I chopped up the rest of the ingriedients, I did this the first time I made the salad, I didn't do it the second time and the apples turned brown after 2 days. I still added the lemon juice that the recipe calls for.
• For a change of pace, I occasionally throw in pecans or sunflower seeds for a little something different -- This has joined a list of favorites in our household! I only used 1/4 cup of brown sugar and added a couple Tbl. of cider vinegar in addition to the lemon juice.
• I always buy a pre-shredded cabbage/carrot mixture to make prep easier and also change up the apples from time to time (try Fuji or Gala, you must keep the granny smith though for the tartness). I skip the red pepper and sometimes add a little extra dressing. This is WONDERFUL and keeps for several days.

APPLE SLAW

Steps:

• Put the apple, cabbage, garlic, chile, spring onion, and cilantro in a medium bowl. Pour over the vinegar, season with salt and pepper, and toss to combine.