Do you have eating phases? You know a period of time when you can’t seem to get enough of a particular food or drink; you make it regularly and consume it almost daily. Or is it just me? At the heart of my current eating phase is Cabbage-apple Slaw.
There are times when you want something to eat but not necessarily food-food, as in a cooked meal. You want something light and savoury that yields the kind of mouthfeel and satisfaction that you are after. I find that this Cabbage-apple slaw fits the bill, more so when topped with some healthy omegas-3 and 6-rich walnuts. In these times when many of us are working from home, we can find ourselves eating more, though our daily physical energy output has significantly reduced. Not just because we are in a pandemic, and the fact that there seems to be a direct correlation between our ability to fight this virus and our health, generally, we have to find ways to be healthy and one of the keys ways is through our food and drink intake.
Coleslaw is generally served as a side salad alongside meals and there are varying combinations but the most well-known is that of cabbage and carrots. Actually, regardless of what ingredients are put together, a coleslaw or slaw as it sometimes called by shorthand, must have cabbage. Each eatery and household has their own version in terms of the dressing; some make it with a creamy dressing that can be mayonnaise, buttermilk or sour cream based while others treat it more like a pickle, the dressing being like a vinaigrette. I prefer a creamy dressing, however, for sandwiches and burgers, I prefer the pickled version, it cuts through the richness of the meats and other goodies like cheese.
When I made this Cabbage-apple slaw I ate it as a meal on its own and at times with meats – roast pork, meatballs and baked chicken. It is really nice; I think you’ll like it.
A few things to point out:
- Carrots can be added to the slaw.
- Use whatever apples you have available to you; however, you want to use a variety that does not turn mushy after sitting for a while. The apples must be crisp.
- Taste the dressing when it is made and adjust ingredients like the salt, pepper, mustard, vinegar and honey to suit your taste.
- Add only just enough dressing to suit your taste. Some people like their slaw extra creamy, I, on the other hand, prefer my slaw lightly dressed with just enough dressing to coat the ingredients.
INGREDIENTS
For dressing:
- ½ cup mayonnaise (whole, full fat)
- 1 heaped tablespoon Dijon mustard or grainy mustard
- Salt and ground black pepper to taste
- 1 tablespoon apple cider vinegar or white vinegar, to taste
- 1 – 2 tablespoons honey, or to taste
For the slaw:
- 5 cups shredded white-green cabbage
- 1 large Granny Smith apple, cored and sliced thinly
- 1 large Red Delicious apple, cored and sliced thinly
- Walnuts for topping (optional)
DIRECTIONS
For dressing:
- Mix together all the ingredients and set aside
For slaw:
- Mix together the cabbage and apples
- Add dressing and toss gently to coat. Rest in refrigerator for an hour before serving.
- If using, top with walnuts just before serving.
Cynthia
