The outcome of this slaw was a surprise to me. It was actually much better than I thought it would be. The original recipe called for radicchio and the grocery store at which I shop never carries that. Since I wanted to prepare the recipe, I threw all caution to the wind and said, “The heck with it. I’m getting red cabbage instead.” Now, I understand that red cabbage is a bit more firm on the tongue than radicchio is, so I sliced the cabbage extra thin to compensate. Well, I did the best I could. It was great! The trick is to slice everything as thinly as it can be sliced. Even grate it if necessary. That way, there will be lots of surface area for the olive oil and lemon juice to cling onto.
Speaking of olive oil and lemon juice, that’s what the dressing for this recipe is made of. Those two things, along with some salt and pepper. I think it was the lemon juice that made me lift my eyebrows during my first taste. The cabbage, fennel, celery, apple and walnuts worked very well together to offer some robust flavor along with some great texture. This would be the perfect summer slaw to be thrown in a huge tray for a barbecue or something like that. For us, we simply added some to our nightly salads. That was perfect.
1 12-Ounce Head of Red Cabbage, Sliced Very Thin
1 Fennel Bulb, Trimmed, Cored and Sliced Thin
1 Celery Rib, Chopped
4 Tablespoons Extra-Virgin Olive Oil
3 Tablespoons Lemon Juice
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
1 Large Apple, Cored and Sliced into Matchsticks
1 Cup Walnuts, Chopped
3/4 Cup Parmesan Cheese, Grated
I’d like to thank Hannaford for this wonderful recipe. I found it in their monthly Fresh flyer, along with a few others I’ll be sharing later this week or next.
Add the cabbage, fennel, celery, olive oil, lemon juice, salt and pepper to a large bowl and mix everything together.
Next, add the apple, walnuts and Parmesan cheese to the bowl and lightly toss these ingredients with the others.
Plate & Serve
Divide the slaw between plates and serve. Enjoy!
The Final Red Cabbage & Apple Slaw
This was pretty easy, wasn’t it? All the work is in the prep. The next time I make this, I’ll grate everything by hand or use my food processor to do the work for me. That would be easiest. Anyway, this was a good recipe, so if you decide to give it a try, please let me know your thoughts in the comment section down below. Thanks for reading!