Honey Balsamic Apple Coleslaw
A rich, refreshing and crunchy salad made with red cabbage, apples, balsamic vinegar, and honey. Perfect for a light and refreshing meal or side dish.
Equipment
- 1 Stainless steel bowl large
- 1 Mandolin
Ingredients
- 1 Red apple
- 2 tbsp Lemon juice
- ½ large Red cabbage
- 2 tbsp Balsamic vinegar (Or red wine vinegar)
- 2 tbsp Honey (Or maple syrup)
Instructions
To Prep
- Wash, dry, then quarter the apples skin on. Cut away the hard inner core
- Slice the apples very thinly, using either a knife or mandolin, into crescent shapes and place in the bowl. Add the lemon juice and stir well to stop the fruit from browning
- Cut the half red cabbage into half again and cut away the hard inner core
- Slice the red cabbage reasonably thinly across the width, not the length, of the vegetable for ease of eating. Add to the apple slices in the bowl
To Make
- Add the balsamic vinegar and honey and stir carefully but really well to mix, but not break up, the ingredients
- Cover and place in the fridge for 1 hour then remove and mix well again. Make sure to scoop up the delicious juices from the bottom of the bowl to coat the ingredients.
- Refrigerate for another hour and mix again. At this point you may want to balance the flavours to your taste. Too sharp, add more honey. Too sweet, add more vinegar. Make it your own!
- The salad will be ready at this point, I tend to leave mine for 3 or 4 hours in the fridge, mixing every so often to make sure those ingredients are well coated. I think this extra time improves the flavour but 2 hours will work fine
To Serve
- Give one final mix and serve in a bowl for the table to share or on the plate as a side to your main. My favourite is to serve this salad with pork belly or fatty meats. The contrast of the sweet and the sharp of the salad with the rich meat is perfect. I'll also serve it as a side to a summer tart or quiche. It's wonderfully versatile
Nutrition
Calories: 123kcal
Tried this recipe?Let us know how it was!