- Prep time
- 20 minutes, plus 30 minutes chilling PT20M
- Cook time
- N/A PT0
- 6–8 servings
This fresh slaw is a cut above the rest! Make a meal of it with our Apple-Stuffed Pork Tenderloin Au Jus.
- 1 large shallot, minced
- ¼ cup apple cider vinegar
- 1 teaspoon honey
- 1 tablespoon Dijon mustard
- Salt, to taste
- ¾ cup extra virgin olive oil
- 1 head Napa cabbage, shredded
- ½ red onion, jullienned
- 2 Fuji apples, jullienned
To make a vinaigrette, place shallot in a bowl with vinegar, honey, mustard and salt. Slowly whisk the olive oil into the mixture to emulsify.
Combine cabbage, red onion and apple, then dress with the vinaigrette. Allow flavors to marry in the refrigerator for 30 minutes before serving.
Techniques used in this recipe:
- chop (I)
- chop (I): to cut into pieces of roughly the same size.
- dressed (II)
- dressed (II): coated with dressing, as in a salad.
- brunoise (Fr.): small dice; 1/8-inch cube is the standard. For a brunoise cut, items are first cut in julienne, then cut crosswise. For a fine brunoise, 1/16-inch square, cut items first in fine julienne.
- celery seed
Fruit of a plant related to the parsley family but is not to be confused with the plant we recognize and serve as a vegetable, although they are similar in growth habits. It is native to southern Europe and is now grown extensively in France, Holland, India, and the United States.
It is often made into seasoning for meats, cheese, juices, vegetables, and sandwich spreads by grinding it and then mixing it with salt. Whole seeds are used in breads, butters, spreads, meats, fish, poultry, and pickles and relishes.