Cabbage and Apple Slaw


Ohaithere kids! My bad for neglecting the blog for the past two weeks… I was busy squeeing my pants over getting onto foodgawker for the first time… and then I had to tend to my real-life job, which tends to generally suck all the wit and cheer right out of me, leaving none for craftily weaving quips about Chuck Bass into stories about zucchini.

But, back to real life. I’ve been cooking a lot lately (and taking photos! lots of photos!) and using local produce where possible… because, you know, there just isn’t that much growing here in Colorado until late May, give or take a week. You may remember I made a trip to the Boulder Farmer’s Market a few weekends ago, and low and behold, I still hadn’t used up that head of red cabbage. But one of my clients was having a potluck lunch the other day, and instead of bringing a bag of nacho chips, I chose to contribute a head of 3-week-old cabbage with some sweet apples and mustard dressing (I know, I’m such a pal… I have their health issues in mind). Surprisingly, even though I assumed I would be shunned for bringing vegetables, the slaw was a big hit. I got a lot of requests for the recipe for the dressing… which totes made my day because I really just made that part up.

This is a great make-ahead recipe, and plus, it’s pretty local if you have storage apples and locally-grown cabbage. I’m not such a fan of the mayonnaise-based coleslaw recipes, and so this is its exact opposite – a sweet, crunchy, mustard-y slaw that is just all-around amazing.



Cabbage and Apple Slaw

From The Kitchenette

Serves 8 as a side


1 medium head cabbage
3 apples, of the tart/sour persuasion
3 tablespoons olive oil
2 tablespoons dijon mustard
3 tablespoons apple cider vinegar
2 tablespoons lemon juice

Halve the head of cabbage, and cut each half into thin strips. If the cabbage pieces are more than a few inches long, cut them in half so that they are easier to eat. Cut the apple into 1/4 to 1/8 inch matchstick pieces.

Whisk the olive oil, dijon, vinegar, and lemon juice in the bottom of a bowl. Add the cabbage and apple, and toss well to coat. Let sit for 20 minutes before serving to allow the cabbage to soften somewhat.

(Do ahead: Up to 24 hours in advance, cut the cabbage and apples as directed. Separate the apples into a plastic bag, add 1 tablespoon of the lemon juice and toss to coat. Prepare the dressing as directed, using only the remaining tablespoon of lemon juice. Mix approximately 30 minutes prior to serving.)



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7 thoughts on “Cabbage and Apple Slaw

  1. Um, yes please. I have apples and I may just go buy some cabbage so I can make this. Because, you know I love cabbage. Like, a lot. Almost as much as I like you.

    P.S. 67 days!!!!!

    • LOL you are possibly the only person of the 12 that read this blog that DOESN’T need to make this recipe, considering you are swimming in delicious produce as early as January. DAMN CALIFORNIA AND IT’S YEAR ROUND GROWING SEASON!

  2. Um….YUM! And I am not even a mustard-y kind of gal. I may or may not be a Miracle Whip h00r, but I already know your feelings on that particular product so let’s just move along to the fact that I will defs be trying this.

    I will have to keep my eyes peeled for some good looking cabbage at our market. I have this new goal of picking a veggie that I have never 1) eaten or 2) cook (both of which include a HUGE lot) so this will be my next victim, er, attempt.

    PS– LOVE the track you picked. And of course….did I heed your warnings? NO. And it blasted my speakers and scared some students that were in my office. Whoops.

    • Dude, cabbage is so the nerdy vegetable. Everyone think it’s weird and dumb, but it’s not. It’s totally the guy you thought was a nerd in high school and then you meet him 10 years later at the high school reunion and he’s SUPER hot.

      All of this is to explain, that, yeah. Cabbage’s cool. You should try it.

      PS. I love your new goal! I want to see pics!

  3. Pingback: Labor Day Shenanigans «

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