Sweet and Savory Slaw: Seasonal Chef Recipe

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This sweet and savory slaw comes together quickly with your food processor. Use the round slicing blade for the cabbage and kale, then snap in the round grater for the carrots and apple. This slaw makes a perfect topper for grilled burgers and hotdogs; but in particular works beautifully with our Seasonal Chef’s  Farmers Market Cuban Sandwich. Click this link: to read more about her inspiration for the sandwich.

Sweet and Savory Slaw

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients

  • 1 Napa cabbage, trimmed and core removed
  • 1 bunch Red Russian kale, tough stems removed
  • 2 medium carrots, cleaned and peeled
  • 1 large Fuji apple, cored
  • ½ -1 jalapeno, ribs and seeds removed and finely diced
  • 2 large juicy limes, 1 zested and 2 juiced, about 1/4 cup
  • Good organic honey; I used *Sohha Honey*
  • Kosher salt
  • Ground black pepper

Instructions

  1. Using the slicing blade for your food processor shred the cabbage and kale and place in a large bowl. You will have about 8 loosely packed cups of cabbage and 4 cups of kale. It will initially look like a lot, but will wilt quickly once you add the seasoning.
  2. Change the attachment to the shredder and shred the carrot and apple. Add to the bowl along with the jalapeno.
  3. Add the lime zest, juice, 1 teaspoon each of salt and pepper, and 1 tablespoon of honey to the bowl. Using your hands massage the seasoning throughout as you mix it all well. (If you have rubber prep gloves they will make this step easier.)
  4. Set the bowl aside for at least 30 minutes. The longer it rests the softer the slaw will get and the flavors will marry.
  5. Before using toss it again with your hands or a large slotted spoon and adjust for seasoning. Store in a covered glass or plastic container in the 'fridge.

Notes

"Cook time" is inactive. Let your mixed slaw rest for 30 minutes to overnight. The longer it rests, the better the flavor it becomes.

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Sweet and Savory Slaw

1 Napa cabbage, trimmed and core removed
1 bunch Red Russian kale, tough stems removed
2 medium carrots, cleaned and peeled
1 Fuji apple, cored
½ -1 jalapeno, ribs and seeds removed and finely diced
2 large juicy limes, 1 zested and 2 juiced
Good organic honey; I used Sohha
Kosher salt
Ground black pepper

1. Using the slicing blade for your food processor slice the cabbage and kale and place in a large bowl. You will have about 8 loosely packed cups of cabbage and 4 cups of kale. It will initially look like a lot, but will wilt quickly once you add the seasoning.
2. Change the attachment to the shredder and shred the carrot and apple. Add to the bowl along with the jalapeno.
3. Add the lime zest, juice, 1 teaspoon each of salt and pepper, and 1 tablespoon of honey to the bowl. Using your hands massage the seasoning throughout as you mix it all well. (If you have rubber prep gloves they will make this step easier.)
4. Set the bowl aside for at least 30 minutes. The longer it rests the softer the slaw will get and the flavors will marry.
5. Before using the slaw toss it again with your hands or a large slotted spoon and adjust for seasoning. Store in a covered glass or plastic container in the ‘fridge.

Cook’s note: “Cook time” is inactive. Let your mixed slaw rest for 30 minutes to overnight. The longer it rests, the better the flavor it becomes.

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About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She's an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmers, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam) and Pinterest (Bellacucinam).

2 Comments

  1. You actually make it seem really easy with
    your presentation however I find this matter to be
    actually something that I think I would never understand.
    It kind of feels too complicated and extremely huge for me.

    I am having a look ahead in your subsequent submit, I’ll attempt
    to get the hold of it!

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