Encinos Apple Slaw Recipes

CREAMY APPLE SLAW RECIPE

Steps:

• Combine dressing ingredients in a small bowl & set aside
• Toss with slaw ingredients
• Allow to sit for at least 1 hour before serving

APPLE SLAW

Steps:

• Using a sharp Chef's knife, remove the tough core from the cabbages. Then slice each quarter into thin shreds. You can also do that using a mandoline or a food processor.
• Transfer the shredded cabbages to a large bowl and add the shredded carrots and apple. Toss to combine. Reserve.
• Make the dressing by whisking all the dressing ingredients in a bowl. Taste and adjust the ingredients as needed.
• Pour the dressing over the apple slaw, tossing gently to combine so everything is thoroughly coated. Then, add the parsley and almonds, tossing again to combine.
• Refrigerate for 1 hour before serving, for best results!

APPLE-CABBAGE SLAW

Steps:

• For the salad: Cut the cabbage around the core and julienne. Place in a large bowl and set aside. Core and julienne the apples and add them to the cabbage. Sprinkle with a pinch of salt. Add the scallion and celery to the cabbage/apple mixture.
• For the dressing: Combine the yogurt, mayonnaise, half the lime juice, vinegar, cumin, and pepper in a small bowl. Add the remaining lime juice to the cabbage/apple mixture to prevent the apples from oxidizing. Season the dressing with salt to taste. Pour over the cabbage/apple mixture and set aside. Roughly chop the parsley and mint and add to the slaw. Toss to coat and let rest several minutes for the flavors to macerate. (Slaw can be made and refrigerated up to two hours in advance.)
• Place slaw in a dish and serve.

APPLE WALNUT SLAW

Steps:

• Whisk together first 6 ingredients. In a large bowl, combine vegetables, walnuts and raisins; toss with dressing. Fold in apples., Refrigerate, covered, until serving.

FARMHOUSE APPLE COLESLAW

Steps:

• In a serving bowl, combine the cabbage, apple, raisins, celery and onion. In a small bowl, combine the remaining ingredients. Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 30 minutes.

EASY APPLE COLESLAW

Steps:

• In a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions. In a small bowl, mix together mayonnaise, brown sugar, and lemon juice. Pour dressing over salad.

APPLE SLAW

Steps:

• Put the oil, mustard, lemon juice and honey in a large bowl and whisk until well combined.
• Add the cabbage, apples, radishes and onion and toss until thoroughly combined. Sprinkle with salt and pepper and refrigerate until ready to serve. (It's best to let the slaw rest for an hour or so to allow the flavors to mellow. You can let it sit even longer, up to a few hours, before the apples start to discolor; just drain the slaw before continuing.)
• Just before serving, toss with the parsley. Adjust seasoning to taste.

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.

ENCINO'S APPLE SLAW

Steps:

• Apple slaw 1 large granny smith apple 1 medium size carrot 1 1/2 oz of sunflower seed kernels 2 oz of crumbled blue cheese 1 oz of ranch dressing 1 ½ oz of raisins 1 oz of dill oil Salt and pepper to taste First core your apple and peel your carrot. Then with a mandolin shred your apple and carrot with the medium size tooth adapter. After doing so immediately put the shreds in cold lime or lemon water to prevent oxidation. Make the dill oil by putting 2 oz of extra virgin olive oil and 1 oz of fresh dill in to a blender. A small pinch of salt helps bring out the character of dill. In to a mixing bowl put your apple and carrot shreds. Make sure to strain them well and pat them down with a dry towel to remove all the excess water. Incorporate the rest of the ingredients but only use 1 oz of dill oil. Gently toss it in the bowl and serve. Preferably on a white plate place the salad in the middle of your plate and garnish with the rest of the dill oil around the salad and some sunflower seed kernels on the top of the salad. Remember you could customize this salad to your taste by adding more blue cheese if you like or more dressing, it is up to you. To give it a different but delicious twist you could also add some crispy bacon. This recipe is for one large entrée salad or 2 small beginner salads. Wine Pairing: White Burgundies or New Zealand Sauvignon Blancs