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Author Notes: This is a tangy, spicy oil based slaw that has always been a crowd pleaser. It is great with pulled pork sandwiches, BBQ ribs, fish tacos or a mexican feast; and I have even served it with a holiday turkey or Christmas prime rib dinner - using festive colored bell peppers. Granny smith is the preferred apple to use, however, pink lady (in photo) adds a delicious tart flavor, too. I seriously hope you will try this! - lapadia
Serves a small crowd
- VINAIGRETTE INGREDIENTS
- 1-1/2 tablespoons honey
- 1-1/2 tablespoons fresh lime juice
- 2 tablespoons safflower oil (or canola)
- 1-1/2 tablespoons seasoned rice vinegar
- 1/2 teaspoon himalayan sea salt (optional)
- SLAW INGREDIENTS
- 2 large jalapeños - cut in half moons
- 1 medium bell pepper - red, orange, yellow or a combination of colors (using mini-bells)
- 1 very large granny smith apple (preferred) but pink lady adds a delicious tart flavor, too
- 2 green onions
- 7-1/2 cups finely sliced cabbage
- Finely slice the cabbage and cold water rinse. Drain well or send through a salad spinner; set aside, until needed.
- In a salad bowl, prepare the vinaigrette; mix together the honey, rice vinegar, safflower, lime juice and salt. Wisk together until smooth and saucy, set aside.
- Core and thin slice the apple; add to the vinaigrette, coat all slices to prevent browning.
- Chop the green onions, jalapeños and bell pepper. Add to the apples, stir to coat ingredients.
- Add the well drained cabbage. Toss to coat.
- Chill at least 1 hour or long enough for all ingredients to incorporate.
- *Recipe is a modified version of one found in a Chile Pepper issue - 10 years ago.
- This recipe was entered in the contest for Your Best Portable Side
- This recipe was entered in the contest for Your Best Recipe with Vinegar
- This recipe was entered in the contest for Your Best Chili Pepper Recipe
- This recipe was entered in the contest for Your Best Dish in the Raw
- This recipe was entered in the contest for Your Best Salad with Apples