Southwestern Apple Slaw Food

SAGE RUBBED PORK CHOPS WITH WARM APPLE SLAW

Steps:

• Combine the 3 teaspoons of the fresh sage or 1 teaspoon dried, garlic, 1/2 teaspoon of salt and a few grinds of fresh pepper. Rub this mixture all over the pork chops and let the chops sit at room temperature for 10 minutes. Meanwhile, thinly slice the onion, apple and cabbage and julienne the carrots (very thin sticks).
• Heat 1 teaspoon of the oil in a large nonstick frying pan until hot but not smoking. Add the chops and brown on both sides, 1 to 2 minutes per side. Remove.
• Carefully wipe out the pan. Heat the remaining teaspoon oil over moderate heat and add the onion, apples and remaining teaspoon fresh sage or 1/2 teaspoon dried. Cook, stirring occasionally, until the mixture is soft and golden brown, 4 to 5 minutes. Add the cabbage, carrots, vinegar and 1/2 teaspoon salt and continue cooking until the cabbage and carrots begin to soften, about 5 minutes. Add the broth and return the pork chops to the pan burying them in the vegetable mixture. Cover and cook just until the pork chops are just slightly blush in the center, 5 to 7 minutes longer.
• To serve, arrange the warm slaw on individual plates and top with a pork chop and pan juices.

SOUTHWESTERN SLAW

Steps:

• In a large bowl, toss together the jicama, cabbage, onion, and cilantro. In a small bowl whisk together the mayonnaise, buttermilk, lime juice, salt and pepper. Pour the dressing over the vegetables and toss to combine.

SOUTHWESTERN SLAW

Steps:

• Combine all the ingredients. Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving

SOUTHWESTERN COLE SLAW

Steps:

• Combine all the ingredients, tossing to mix.
• Let the mixture marinate at least 30 minutes and up to 8 hours before serving. Enjoy!

CRUNCHY ROOT & APPLE 'SLAW

Steps:

• Shred the fennel thinly. Place in cold water for 1 hr until crisp, then drain and pat dry. Meanwhile, bring a large pan of water to the boil, then blanch the shredded cabbage, white cabbage first, in boiling water for 2 mins. Drain, then cool quickly under cold running water. Shake dry.
• Slice the celeriac thinly, then cut into sticks. Blanch in boiling water with half the lemon juice for 2 mins, then drain and cool under cold water. The veg can be prepared up to 2 days ahead and kept bagged in the fridge.
• When ready to serve, core and thinly slice the apple and toss with the remaining lemon juice. Beat together the mayonnaise, oil, vinegar and mustard and season to taste. Mix all the vegetables with the apple, parsley and spring onions in a big bowl, then mix in the dressing. Mound into a serving bowl and sprinkle with the seed and nut mix, if using.

SPICY SOUTHWESTERN SLAW

Steps:

• In a large bowl, toss together the cabbage, carrot, onion, red pepper, jalapeno and cilantro. Set aside.
• In a small bowl, whisk together the oil, vinegar, sugar, cayenne pepper, salt and pepper. Pour over vegetable mixture and toss to combine. Cover and refrigerate for at least one hour.

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.