crunchy apple & red cabbage coleslaw with honey-sesame dressing

If it’s true that people eat with their eyes first, then this dish should already get those taste buds salivating, as our crunchy apple & red cabbage coleslaw with honey sesame dressing is sure to be love at first sight! Besides looking pretty all by itself, it’s perfectly crunchy, slightly tangy and sweet and not drenched in dressing, which is exactly what a good coleslaw should be in our opinion

I first tested out this recipe a couple years ago when I was planning a Fourth of July picnic at Burton Chace Park, and completely forgot about it until earlier this week when I proposed fish taco night to Anthony. Fish tacos are usually dressed with just plain shredded white cabbage and dollops of creamy tartar sauce or sour cream, but how boring is that? As I was trying to come up with a clever substitute for plain white cabbage, wonderful memories of our delicious Fourth of July picnic two years ago and this crunchy apple & red cabbage coleslaw that I so much enjoyed the first time around suddenly came back to me. I figured this would be the perfect garnish for our fish tacos and made sure to write down the recipe this time =P

INGREDIENTS:

For the Honey-Sesame Dressing:

For the Crunchy Apple & Red Cabbage Coleslaw:

EQUIPMENT:

DIRECTIONS:

For the Honey-Sesame Dressing:

• Combine all the ingredients for the dressing in a medium bowl. Mix together with a spoon and set dressing aside.

For the Crunchy Apple & Red Cabbage Coleslaw:

• Rinse cabbage and remove outer leaves. Cut out the core with a chef’s knife. Thinly slice or finely shred with a food processor. Set aside in a large mixing bowl.
• Grate peeled carrot using a box grater or finely shred with a food processor. Add to the bowl of shredded red cabbage and set aside.
• Rinse and pat dry apples. Slice each apple into quarters to remove the core. Julienne, or cut into matchsticks, using a chef’s knife. Add to a smaller mixing bowl and toss with lemon juice. Set aside.*
• Thinly slice scallions and add to the bowl of shredded red cabbage and carrots. Add the julienned apples. Pour in the reserved dressing (trust me, you’ll need all of it) and gently toss with tongs or salad spoons to coat evenly. Cover with plastic wrap and chill in the refrigerator for least 1 hour to let the flavors marry. Remember to occasionally toss the coleslaw to bring up the dressing that may have settled on the bottom. Use to garnish fish tacos or as a simple side dish with barbecue ribs or fried chicken

NOTES:

• I left the apples unpeeled for some added color and julienned the apples rather than shred them in the food processor for the improved texture. That way, you get that extra crunch from the apple in every bite The acid from the lemon juice helps prevent the apples from oxidizing while you’re prepping the rest of the ingredients, so go ahead and take your time to thinly slice the scallions. I sliced the scallions last since they will leave their mark on the cutting board and I didn’t want the apples to taste like them =P

Sharing is Caring :

• 
• 
• 
• 
• 
• 
•