I like the texture of cabbage as an alternative to a regular lettuce salad once in a while. Napa cabbage is one of my favorites as it is a little more delicate and has a really nice flavor. With some farm fresh Talley Farms Napa cabbage, fuji apples and non GMO corn left in my fridge, I decided to make a slaw.
There are many ways you can make this slaw depending on what you have on hand. I made it with Napa cabbage, radishes, apples, corn and green onions. (all from my Talley CSA box!) You can also add or substitute a host of other items such as almonds, fennel, celery, or carrots.
This slaw would pair well with a chicken, fish or meat dish. It also makes a wonderful light supper with a cup of soup or as a main salad with some Carrot Chia Muffins like I made to go along with it! (recipe to come soon)
Apple Cabbage Slaw
Serves 4
Ingredients
- 6 cups shredded cabbage (can be all green or a mixture of red and green)
- 2 ears corn
- 1/4 cup sliced green onion
- 6 radishes, thinly sliced
- 1 apple, peeled, cored and thinly sliced into matchstick pieces
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon dijon mustard
- 2 teaspoons brown sugar
- 1 teaspoon kosher salt
- freshly ground pepper, to taste
Instructions
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Using my simple microwave method, microwave both ears of corn unhusked for 6 minutes total. Using gloves or hot pads, remove them from the microwave. Cut the root end off at the widest point closest to the end. Holding the ear from the opposite end, shake gently back and forth until the corn comes out clean and free of husk and silk. Cool in an ice bath or under cold running water and then slice the kernels off the ear. Transfer to a large bowl. Add the cabbage, green onion, radishes and apple.
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In another bowl, whisk together the mayonnaise, apple cider vinegar, mustard, brown sugar, salt, and pepper.
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Pour the dressing over the cabbage mixture and toss to completely coat. Chill and serve.
(click here) for printable recipe