Crunchy Autumn Apple Slaw Recipes

CREAMY APPLE SLAW

Steps:

• Whisk sour cream, sugar, vinegar, and ranch dressing mix together in a large bowl; fold in cabbage mix, apples, celery, and green onion. Toss mixture to coat; season with salt and pepper. Cover bowl tightly with plastic wrap and chill until flavors blend, 20 minutes to 4 hours.

CRUNCHY AUTUMN APPLE SLAW

Steps:

• Mix dressing ingredients together and chill in refrigerator until you are ready for it.
• Toss together shredded cabbage, apples, & onion.
• Add enough dressing to coat lightly. (You may have extra.).
• Stir in Pecans and refrigerate overnight to allow flavors to blend.

CRUNCHY ROOT & APPLE 'SLAW

Steps:

• Shred the fennel thinly. Place in cold water for 1 hr until crisp, then drain and pat dry. Meanwhile, bring a large pan of water to the boil, then blanch the shredded cabbage, white cabbage first, in boiling water for 2 mins. Drain, then cool quickly under cold running water. Shake dry.
• Slice the celeriac thinly, then cut into sticks. Blanch in boiling water with half the lemon juice for 2 mins, then drain and cool under cold water. The veg can be prepared up to 2 days ahead and kept bagged in the fridge.
• When ready to serve, core and thinly slice the apple and toss with the remaining lemon juice. Beat together the mayonnaise, oil, vinegar and mustard and season to taste. Mix all the vegetables with the apple, parsley and spring onions in a big bowl, then mix in the dressing. Mound into a serving bowl and sprinkle with the seed and nut mix, if using.

CRUNCHY APPLE SLAW

Steps:

• Mix dressing and curry powder in large bowl until well blended.
• Add all remaining ingredients except peanuts; toss to coat. Cover.
• Refrigerate several hours or until chilled. Stir in peanuts just before serving.