Apple Carrot Slaw

Apple Carrot Slaw

A garden-fresh, tangy slaw to top your Gilbert’s Craft Sausages or enjoy as a side salad.

Ingredients
Salad
  • ½ head green cabbage, cored and shredded or thinly sliced (about 3 cups)
  • 3 medium sized carrots, peeled and shredded or julienned (about ¾ cup)
  • 1 small head radicchio, cored and thinly sliced (about 1 cup)
  • ½ fennel bulb with core, shaved or thinly sliced (about ¾ cup)
  • 3-4 scallions or spring onions, with greens, chopped (about ½ cup)
  • 1 apple-favorite variety, cored and shredded or julienned (about ¾ cup)
  • Rough chopped parsley leaves (about ½ cup)
Dressing
  • ¼ cup cider or sherry vinegar
  • I tsp dijon mustard
  • ½ tsp salt
  • ¼ tsp ground pepper
  • ⅔ cup favorite salad oil (neutral flavor)
Instructions
  • Prepare the dressing
  • Combine the vinegar, mustard, salt and pepper into a shaker bottle, secure the top and shake to combine.
  • Remove the top and add the salad oil
  • Rescuer the top and shake until emulsified. Separation is natural. Simply give it a vigorous shake whenever you are ready toapply.
  • Place all prepped vegetables into a mixing bowl and toss.Add the salad dressing in increments, tossing to coat, until you are satisfied with the results (do not over-saturate).
  • Sample the slaw and adjust the seasonings according to your own taste.

Notes

  • Customize the dressing or slaw by adding, subtracting or substituting ingredients according to your taste.
  • I like to experiment with different spice blends or flavored oils as finishing agents to make the slaw pop