A crisp, refreshing slaw made with crunchy apples and a sharp cider vinegar dressing. The perfect no-cook accompaniment to rich, smoky meats.
Ingredients
cored and julienned or coarsely grated
very thinly sliced
to taste
to taste
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smokeandsoil.com/recipes/apple-and-cider-vinegar-slaw
by L Field
Prep
10 min
Total
10 min
Serves
4
Level
Easy
Method
prep
Ingredients
Health Notes
This slaw is rich in fibre from the apples and provides a dose of healthy fats from the olive oil.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
85
kcal
1g
protein
12g
carbs
4g
fat
Values are estimates and vary with portion size and preparation.
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Fennel wedges grilled until deeply caramelised and tender, dressed with olive oil and lemon. The anise mellows on the grill and becomes sweet and silky.
Prepare the vegetables
Using a sharp knife or a mandoline for precision, julienne the cored apples. Alternatively, use the coarse side of a box grater. Place the prepared apple into a large mixing bowl. Thinly slice the red onion and add it to the bowl with the apple.
Make the dressing and combine
In a small bowl or jar, whisk together the cider vinegar, olive oil, and Dijon mustard until emulsified. Pour the dressing over the apple and onion. Season generously with sea salt flakes and freshly ground black pepper, then toss everything together until well combined.
Serve
For the best texture, serve the slaw immediately. If you prefer a slightly softer texture, you can let it sit for 10-15 minutes before serving to allow the flavours to meld and the apple to soften slightly.
Health Notes
This slaw is rich in fibre from the apples and provides a dose of healthy fats from the olive oil.
Per serving (estimate)
85
kcal
1g
protein
12g
carbs
4g
fat
