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
