Crunchy Slaw Salad
2 Tablespoons apple cider vinegar
juice of 1 lemon
kosher salt and fresh ground black pepper
1/2 cup olive oil
splash of heavy cream
1 extra crisp apple peeled and cored
1 big squeeze of lemon juice
1 small fresh cabbage
1 cup shopped toasted walnuts (or other nut of choice)
Dressing
Whisk the apple cider and lemon juice together in a small bowl, season with a few pinches of salt and a couple grinds of pepper, then gradually whisk in the olive oil followed by the cream. Set aside.
Shred the apple on the large holes of a box grater, put the shreds in a bowl of cold water with a squeeze of lemon to keep from browning. Cut the cabbage into quarters then core the center and cut into very fine chiffonade (shred). Just before serving drain apples and toss with cabbage, walnuts, and dressing in large bowl. serve immediately.
Serves 4-6.
You can find the cabbage and apples,at either of the markets.
