I have a thing for slaw. It maybe has something to do with my love for salads. Slaw is simply a great way to toss together lots of seasonal veggies and have the whole taste even better than the parts. It keeps well in the fridge. It’s already dressed. Slaws are big hits at potlucks. This one is on the sweet side (thank you, apples!) and it pairs so well with parsnip soup or pork or chicken. And of all the recipes I brought to my Amazing Apples class at the Roanoke Co+op, this was the sleeper hit. Time to pull out that food processor and give this a whirl!
Makes 6 side servings.
Inspired by Martha Rose Shulman recipe for NYT Cooking
- 3 Tbsp. fresh-squeezed lemon juice
- 2 tsp. apple cider vinegar
- 1 Tbsp. mild honey, local if you can get it
- 1/2 tsp. fine sea salt
- 2 tsp. Dijon mustard
- 3 Tbsp. avocado oil
- 1/4 cup plain yogurt, homemade if you can
- 1 large carrot, peeled
- 1 small bulb of fennel, quartered
- 6 radishes
- 1/4 medium red cabbage (about 1/2 pound), cut into wedges
- 2 tart apples (try Enterprise or Jonafree), cored and quartered
- Whisk together lemon juice, vinegar, honey, salt, mustard, oil and yogurt.
- Grate veggies and apples in food processor. Stir to combine in large bowl. Add dressing, gently mixing until all is well-coated.
- Refrigerate for at least 4 hours so flavors can marry. Serve cold. Store in air-tight container for 4-5 days in the fridge.