CABBAGE AND APPLES
Autumn is the season for apple picking. Lesser acknowledged, it’s the season for cabbage. No one really thinks about cabbage, except maybe in March as a go-along with corned beef. But it can add color and crunch to just about anything. It loves all pork products, like bacon and roasts. It loves all types of treatments – hredded and used without cooking, braised, hollowed and used as a bowl. And it comes in colors than match the season.
So why not pair with apples in an easy slaw, dressed with honey mustard and lime juice. Gorgeous to look at and nicely crunchy. In some parts of the country where apples are royalty at this time of year, most cooks think of them in cobblers, crisps, pies, and applesauce. But how about as a side dish or salad? Easy recipe below.
APPLE SLAW WITH HONEY-LIME DRESSINGMakes 10 servings
1/2 cup favorite mayonnaise
1 tablespoon honey mustard
1 tablespoon freshly squeezed lime juice
salt & pepper, to taste
1/2 cup coarsely chopped pecans
3 red apples (Cortland, McIntosh, Macoun)
1 tablespoon fresh lime juie
4 cups shredded green cabbage
3/4 cup shredded carrots
1/2 cup thinly sliced red onions