Tart Apple-and-Cabbage Toss |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Sauerkraut meets coleslaw in this vinegar-based salad. Paper-thin apple slices and finely shredded cabbage add rich autumn color. Ingredients:
1 to 1 1/2 tsp. caraway seeds |
1/2 to 1 tsp. fennel seeds |
1/2 teaspoon freshly ground pepper |
1/4 cup apple cider vinegar |
1/3 cup mayonnaise |
1 teaspoon sugar |
8 cups finely shredded red cabbage (1 medium head) |
1 cup matchstick carrots |
2 granny smith apples, thinly sliced |
1/3 cup chopped fresh chives |
Directions:
1. Place caraway and fennel seeds in a mortar bowl or spice grinder; grind using a pestle or grinder until seeds become a medium powder. Combine pepper, vinegar, and crushed seeds in a small bowl; cover. Let stand 1 hour. Whisk in mayonnaise and sugar. Season with salt to taste.
2. Combine cabbage and next 3 ingredients in a large bowl. Add vinegar mixture, and toss until blended. Let stand 10 minutes to 1 hour before serving.
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