Cabbage and Apple Slaw with a Lime, Ginger, Mint Dressing
The weekend before last I visited a friend in NH who made a delicious lunch of tomato soup, veggie burgers and coleslaw with apples and mint. The slaw was so delicious I had to try making it. Not to mention the 3 heads of cabbage accumulating in the fridge from the CSA. I pretty much followed my friend’s list of ingredients in different proportions with the addition of olive oil and cranberries to counter the tartness of the lime juice. Martha had wanted to add some honey which I am sure would have been good too! The only reason she didn’t was because I am trying to stay away from sugar and that includes honey. I guess for that matter I shouldn’t have added the cranberries either but what’s a girl to do.
Discussing the recipe with another friend she mentioned salting the cabbage which I had never done. So looking it up on the internet I discovered from the Kitchn blog where she references Mark Bittman’s recipe for kimchi-style coleslaw, that salting the cabbage eliminates excess water and makes the cabbage super crunchy. Which is counter intuitive since I would have thought it would have wilted it but I decided to try it and I am converted. Besides salting cucumbers and zucchini and occasionally eggplant I will be salting my cabbage when I make this kind of coleslaw.
Another thing I discovered making this slaw is if you grate ginger using a lemon zester it almost forms a paste allowing it to mix better with the other ingredients in the dressing. An accidental discovery I will try using at other times too.
This recipe is even better the next day after sugar in the dried cranberries has a chance to meld with the other ingredients. I would definitely recommend letting the slaw sit in the fridge for at least an hour or two before serving.
- 1 head of cabbage -- I used half purple cabbage and half green
- 2 apples -- I used gala and macintosh
- ¾ cup dried cranberries
- 1 tbsp. kosher salt
- 2 tbsp. lime juice
- 1 tbsp finely grated or minced ginger
- 4 tbsp. olive oil
- ½ cup finely chopped mint
- Finely chop the cabbage and put it in a colander in the sink. Liberally, sprinkle with the kosher salt and allow it to sit for an hour weighted with a heavy bowl or weight. Rinse with cold water and allow to drain.
- In the meanwhile, grate the ginger, chop the mint and juice the limes. Mix these ingredients together with the olive oil and set aside.
- Chop the apples leaving the skin on, squirt with lemon juice so they don't discolor.
- In a large bowl mix the cabbage, apples and cranberries. Pour dressing over it and toss well.