Franco American Apple Slaw Food

FRANCO AMERICAN APPLE SLAW

Steps:

• Cut the apples into julienne (matchsticks), ending up with about 2 cups of apple.
• Cut the onion and the carrot similarly, ending up with about 1/2 cup of matchsticks of each.
• Combine the remaining ingredients (except the celery seeds) to make the dressing.
• Toss the apples, carrots and onions gently in the dressing and chill for at least on hour.
• Remove the slaw from the fridge at least 30 minutes before serving.
• Sprinkle with celery seeds if desired.

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 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!

ASIAN APPLE SLAW

Steps:

• In large bowl combine mayonnaise, soy sauce, sugar, vinegar, and ginger. Stir in remaining ingredients. Chill, until serving.

SUMMER APPLE SLAW

Steps:

• Combine apples, cabbages, cucumbers, and jalapenos in a large bowl.
• Whisk together vinegar, honey, oil, salt and pepper. Toss with apple mixture.
• Cover and chill at least 1 hour or up to 4 hours.

FRESH & CRISP ZUCCHINI & APPLE SLAW

Steps:

• Mix mayo and ranch in large bowl. Add remaining ingredients, toss to coat. Serve immediately, or cover and refrigerate up to 2 hours before serving.