Creamy Apple Slaw
Every summer kitchen needs a go-to slaw recipe to pair with all manner of grilled and slow cooked meats. The creamy, tangy, crunch brightens the plate and adds balance to keep the meals from being too heavy. Of course, as a nutritionist I love the fiber and the minerals from the vegetables and fruits that our bodies crave in the summer months. Have I mentioned how much I love food? Feel free to mix up the veggies and fruits here, I tend to do better with raw cabbage in small portions so I like to bulk it up with other seasonal produce!
Ingredients:
1/2 small savoy cabbage
1 Fennel bulb
1 green apple
you can use any other crunchy veg you have on hand, I’ve used radish, jicama, and celery with success
2 tablespoons apple cider vinegar
juice of 1 lemon
1/4 cup olive oil
1 teaspoon maple syrup
2 tablespoons heavy cream
salt and pepper to taste
Directions:
In a large bowl, combine the vinegar, lemon juice, olive oil, maple syrup and heavy cream. Whisk it together and add a bit of salt and pepper. Thinly slice the cabbage, fennel, and apple and toss in the dressing at the bottom of the bowl. Taste a bite and see if it needs more salt and pepper. Serve and enjoy heartily! You can keep this in the fridge for a day or two, but much longer and it starts to wilt and lose it’s crunch a bit.
