Chris' Recipes

Bon Appetite!

Apple and Cabbage Coleslaw

Written By: Chris - Apr• 21•14

There is a local restaurant that makes an apple slaw that I really like.  Following a viewing of one of Guy Fieri’s shows where he had prepared one similar, I had to make some!  When I went on line and looked at Guy’s recipe, I decided to wing it and prepare my own version based on what ingredients that I had on hand in my fridge.  I typically buy green cabbage, but like the color of the purple.    No matter what color cabbage you choose, you can’t go wrong as they are both very low in calories and high in fiber and nutrients.  Eating just one cup of either one provides four percent of the recommended daily intake of eight vitamins and minerals.  Both types of cabbage contain vitamin A in the form of the carotenoids beta-carotene, and such.  Beta-carotene is an antioxidant that can also be converted into the vitamin A you need for vision and to keep your skin and immune system healthy.  I’ve read that red cabbage has 10 times more vitamin A than green cabbage.  None the less, this is a tasty simple salad.  Next time I think I would add more apple because it was so light and refreshing!

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Ingredients:
1/3 Cabbage, medium sliced
1 Red Cabbage, sliced
1 Green Apple, cored and julienned
2 Tablespoons Apple Cider Vinegar
1/2 Cup Mayonnaise
1 Tablespoon Chives
1 Tablespoon Poppy Seeds
1 Tablespoon Honey
1 Tablespoon Agave (*you may wish to use sugar)
1 Shallot, minced
Salt & Pepper, to taste

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Chop the cabbage and Julienne the apple.  “Julienne” is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks.  Remove the stem and the core of the apple and cut the apple into uniform cuts of the same size.

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Prepare the dressing, by blending all of the ingredients except the apple, cabbage and poppy seeds together in a medium bowl.  Mix well and set aside.  Toss the cabbages and apples and then pour in the reserved dressing and toss until well blended. Refrigerate for about an hour before serving, mix the salad to evenly distribute the dressing.

*A note on Agave, which seems to have become one of my preferred sweeteners as a health-conscious consumer in the past year or so…  Seems the more I look into things, the more I’m less and less dazzled by words like “natural”.  I’m dumbfounded with recent research on how our wheat is genetically modified, but I’ll save that for another day.  I wasn’t thrilled when I recently read that US food regulators do not  legally define the term “natural” and it’s most often left up to the manufacture how they want to use it.  We all need to keep in mind that the goal of the manufactures is to sell more product and you should know that Agave is processed just like other sugars, so it really isn’t any better for you than other sugars.  It’s all so confusing, isn’t it!

Enjoy the salad anyways, because it tastes great!
Cheers!
~Chris

 

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