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.)
Now Playing: Band of Skulls / Light of the Morning
(turn down the volume so it doesn’t bust your speakers)