Tuesday, July 24, 2012

Apple Slaw

Nothing beats slaw on a hot summer day. When most people hear "slaw," they immediately think of cabbage, but anything shredded or sliced into matchsticks can be slaw. Even though this recipe does have cabbage in it, it plays second fiddle to Granny Smith apples: crisp, crunchy, and tart. Rounding out the recipe are the supporting cast of carrots, raisins, and pecans and you have the perfect accompaniment to anything grilled or barbecued.


  • 1/2  head cabbage, shredded
  • 1 tablespoon kosher salt
  • 1/2 cup Greek yogurt
  • 1/2 cup mayonnaise
  • 1/4 cup cider vinegar
  • 2 tablespoons sugar
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper (optional)
  • 2 large carrots, cut into matchsticks
  • 2 Granny Smith apples, peeled, cored, and cut into matchsticks
  • 1 cup pecans, chopped and toasted
  • 1 cup golden raisins (or regular raisins, whichever you have/prefer)


Place the cabbage in a colander and toss with salt. Let the cabbage drain in the sink or over a bowl for 1-3 hours, until the cabbage has wilted. Mix together the yogurt, mayo, vinegar, sugar, black pepper, and cayenne in a small mixing bowl. Rinse, drain, and dry the cabbage and put into a large mixing bowl with the carrots, apples, pecans, and raisins. Stir in the yogurt mixture and season with salt and pepper to taste. Chill in fridge for at least 1 hour, or up to 4 hours before serving.

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