I love to include apples in this slaw. They add such a delicious sweetness to pair with the earthy cabbage. Their crisp flesh is also a nice texture to include in the mix. To keep the apples from browning, I used to sprinkle a little apple cider vinegar on them before adding them to the slaw. Then I had the wild idea to use a bit of the pickle brine I always have on hand in the refrigerator from our batches of Spicy Ginger and Garlic Quick Pickles. The brine works just as well to prevent browning and also adds a lovely flavor to the slaw. You can use any acidic brine you might have lingering in the fridge or simple add a bit of lemon juice or vinegar to the apples with equally good results. I like to cut the apples into matchstick sized pieces and use a vegetable peeler to create thin ribbons of carrot. You can cut the fruit and vegetables into any size and shape of bite sized pieces based on your preference. I use Head Country spice seasoning blends in my slaw. I have also used other grill blends and even taco seasoning blend when it was all that I had on hand. Your favorite blend of grilling or seasoning spices will be delicious. Add more seasoning if needed and a pinch of cayenne pepper if you’d like a little extra spice.
Author: Jennifer from 1840 Farm
Ingredients
¼cupmayonnaise
1Tablespoonseasoning blend
1green apple
1red apple
½cuppickle brine
2large carrots
6radishes
½head green cabbage
½head purple cabbage
Instructions
In a large bowl, whisk together mayonnaise and 1 Tablespoon of your favorite seasoning blend.
Slice the apples into ½ thick slices. Cut each slice into matchstick shaped pieces, omitting the core. Add the apple pieces and pickle brine to a small bowl and toss gently to coat. Allow the apples to remain in the brine as you prepare the other ingredients.
Using a vegetable peeler, peel the carrots. Use the peeler to cut ribbons from the peeled carrots. Add the carrots to the large bowl with the seasoned mayonnaise. Thinly slice the radishes and add them to the bowl.
Prepare the cabbage by cutting each head into quarters. Remove the core of the cabbage before slicing each quarter into thin slices. You can also grate the cabbage if you prefer. Add all of the cabbage to the large bowl. Using a slotted spoon, remove the apple pieces from their brine and add to the large bowl. Reserve the brine.
Toss the slaw gently to coat with the seasoned mayonnaise. Taste for seasoning. Add more seasoning if desired and a bit of the brine if needed to thin the mayonnaise and coat the components. Serve cold and sprinkle with the seasoning mix before serving if desired.