Tart Apple-and-Cabbage Toss

Tart Apple-and-Cabbage Toss Recipe
Photo: Iain Bagwell; Styling: Heather Chadduck
Sauerkraut meets coleslaw in this vinegar-based salad. Paper-thin apple slices and finely shredded cabbage add rich autumn color.

Yield:

Makes 8 servings

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 1 Hour, 30 Minutes

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

Preparation

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.

Note:

October 2012
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