Friday, August 19, 2011

Cabbage-apple slaw

Well, I didn't win that Corner Bakery contest, so I guess I can post the cabbage-apple slaw recipe I referred to in the TLT post.

This bright, refreshing salad is a great side for sandwiches. You can use a milder crisp apple, like a Fuji, instead of the Granny Smith if you want to tone down the tartness. The amount of dressing may not sound like enough, but the goal is just to kiss the cabbage and apples with dressing so their flavor and crunch get to shine.

2 cups shredded red cabbage

1/2 Granny Smith apple, sliced into matchsticks

2 tbsp sliced almonds, toasted

1/2-inch slice fresh ginger, peeled and minced

Juice of 1 lime

1/2 tsp sesame oil

1/2 tsp soy sauce

Combine cabbage, apple, and almonds in a large bowl and stir or toss to mix. Combine ginger, lime juice, sesame oil, and soy sauce in a small bowl and whisk to combine. Pour dressing over cabbage, apple, and almonds. Toss to combine.

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