A must have salad recipe in your summer arsenal:
Make it with pretty purple cabbage, green or a mix of both. Add some sliced bell peppers in there if you like, make it your own.
How to keep the apples from browning:
good to know: “ An apple a day keeps the doctor away ” a cliche backed up by modern science, so eat your apple or your apple coleslaw. Win-win!
Green Apple Coleslaw
Light and easy green apple coleslaw recipe with a little kick from red pepper flakes. a perfect combo of fruit and purple cabbage dressed in a tart apple cider vinegar dressing
- 1 Granny Smith green apple -cut into thin sticks
- 2 cups purple cabbage -shredded
- 1 carrot -grated or cut into thin sticks
- 1 scallion -finely chopped
- 1/4 cup Italian parsley -roughly chopped
- 1/2 lemon or lime -juiced
- 1 tbsp apple cider vinegar
- 3/4 tbsp extra virgin olive oil
- 1 tbsp maple syrup
- 1 pinch sea salt (to taste)
- 1 pinch red pepper flakes (or to taste)
In a small bowl whisk together the apple cider vinegar, maple syrup and olive oil until emulsified. Season to taste with the sea salt and red pepper flakes and set aside.
Cut your apple into thin sticks and hit it with a squeeze of the lemon to prevent oxidation / browning. Place them in a mixing bowl together with the shredded cabbage, carrot, parsley and scallions.
Pour the apple cider vinaigrette over the coleslaw and toss to coat well. Taste and adjust seasonings with sea salt. Serve chilled.
Optional: add a handful of dried cranberries, cherries or raisins into the mix. Experiment with some jicama, sliced grapes, walnuts and poppy seeds. Find what rocks your tastebuds. Enjoy!