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Prep time
1 hour 30 minutes
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Serves
a small crowd
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
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Ingredients
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1 1/2 tablespoons
honey
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1 1/2 tablespoons
fresh lime juice
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2 tablespoons
avocado oil
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1 1/2 tablespoons
seasoned rice vinegar
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1/2 teaspoon
himalayan sea salt (optional)
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2
large jalapeños - cut in half moons
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1
medium bell pepper - red, orange, yellow or a combination of colors (using mini-bells)
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1
very large Granny smith apple (preferred) but pink lady adds a delicious tart flavor, too
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2
green onions
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7 1/2 cups
finely sliced cabbage
Directions
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Finely slice the cabbage and cold water rinse. Drain well or send through a salad spinner; set aside, until needed.
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In a salad bowl, prepare the vinaigrette; mix together the honey, rice vinegar, oil, lime juice and salt. Whisk together until smooth and saucy, set aside.
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Core and thin slice the apple; add to the vinaigrette, coat all slices to prevent browning.
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Chop the green onions, jalapeños and bell pepper. Add to the apples, stir to coat ingredients.
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Add the well drained cabbage. Toss to coat.
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Chill at least 1 hour or long enough for all ingredients to incorporate.
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*Recipe is a modified version of one found in a Chile Pepper issue - 10 years ago.
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