This bright and sweet-tasting apple slaw is quick, easy to make, and perfect for a table of two.
As a child, I turned my little nose up at any form of slaw! The irony is that slaw always smelled wonderfully fragrant; however, I refused to touch it. Like many kids, I turned away from what some kids considered “yucky foods” like rabbit, anchovy, or venison, but slaw? It smelled great, but I wouldn’t touch it. How could a child who ate manapua in the 1970s at the age of 4 or tofu in the1980s raise her nose to the sky at slaw? The reason? The sauce looked like mik, and I hated milk! Still do. No matter how many people assured me there was no milk in a slaw, I couldn’t get past it. I didn’t even like the melted vanilla ice cream at the bottom of my ice cream bowls. If it looked like something out of a glass of milk, it may as well be radioactive, and I would not touch it. (Yes, I have evolved over the years and coconut, soy, and almond milk do not repel me.)
I am almost embarrassed to say that even though I have considered myself a bit of a “foodie” my whole life, I did not know what slaw was until adulthood. I finally tasted it a few years ago, and I was intrigued by the almost floral type of taste it had. Realizing it was mayo-based, I started making it on occasion, and it usually turned out great! Surprise, surprise, Angie likes slaw!
Last night, while my boyfriend went out to pick up burgers for our dinner, I made a slaw as as side-dish, and it was a perfect side-dish to our savory burgers.
- 1 cup purple cabbage chopped
- 1/8 cup cucumber cut into strips
- 1/2 apple cut into strips
- 1/2 cup bagged slaw strips
- 1.5 tablesoon honey mustard salad dressing
- Combine the vegetables
- Pour in the dressing
- Also tastes great with a 1/4 tsp sesame oil added to the mixture