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Apple Slaw for Winter

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Apple Slaw

Start with some colorful ingredients

Winter is winding down here in Central Virginia.  Luckily Lynchburg hasn’t had much snow this season.  When serving savory breakfast entrees this month, at The Carriage House Inn Bed and Breakfast, we have been adding this crunchy and irresistibly sweet, tart and tangy side dish.  We are presenting this recipe during March as cabbage is plentiful and colorful.  It would be good any month of the year for a cookout, potluck or interesting salad.  What about serving it for a Saint Patrick’s Day celebration, it’s cabbage….just a bit different?

Apple Slaw

Cut up your ingredients

Ingredients:

  • 1/4 cup extra virgin olive oil
  • 2 teaspoons Dijon mustard
  • 1 tablespoon honey
  • 1 lime, juiced
  • 1 very small purple cabbage, cored and thinly sliced and coarsely chopped, about 2 cups
  • 8 radishes, stems and ends removed, finely sliced and coarsely chopped
  • 2 medium Granny Smith apples, thinly sliced and coarsely chopped
  • loose 1/2 cup (total) chopped parsley and fresh mint
  • Salt and pepper to taste
apple slaw

Mix, dress, chill and serve our apple slaw

Directions:

  1. In a large bowl, whisk together the ingredients for the dressing: olive oil, mustard, honey and lime juice.
  2. Toss the chopped cabbage, radish and apple into the bowl.  Using your hands, thoroughly toss the chopped ingredients with the dressing.  Add salt and pepper to taste.
  3. Cover and chill for one hour.  Mix in the parsley and mint just before serving.  Best eaten within 1 day.