I came across a recipe for apple slaw. I thought that sounded interesting. Nice and refreshing. But I did my usual skimming of the recipe and I thought there was apple cider vinegar in it. I bought the apples and didn’t buy any apple cider vinegar because I thought I had some. I didn’t have any. I went to the store a couple of times but didn’t have apple cider vinegar on my list so of course, I didn’t get any. I finally remember to get some. I planned on making it on a night that I was subbing an evening class after teaching Nia in the morning. The class I had to sub was early so I had planned on making the slaw before class. This was my plan when I bought the vinegar. Between purchase and the actual day, I forgot that I was going to make this. So my day is going on and I begin to prepare dinner to start cooking while I am gone, then I remember I wanted to make this slaw. And even though it is slaw, I was thinking the apples were to be sliced really thin. Like mandolin-sliced. I don’t have a mandolin, but I figure I can slice them thin. So I run up to my computer to get the recipe and, “Oh yeah. SLAW – grated. Well, I am going to slice them AND leave the skin on.” That was my thought process. Also included in that thinking was, “No apple cider vinegar? I must have not copy and pasted properly. I could have sworn it had apple cider vinegar.” I also usually copy and paste the website where I got the recipe into my document. Since I didn’t see that I KNEW that I copied the recipe wrong. But I couldn’t remember where I got the recipe. So I had to look around and think. Then I remembered. I went to the site . . . nope, I didn’t copy it wrong. I still don’t know where I got the idea that the recipe called for apple cider vinegar. But I decided since I bought the stuff I was going to use it. So MY recipe for apple slaw turned into more of an apple salad. And I loved it. Hope you like it too.
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Apple Salad
2 large Granny Smith apples
1 lemon
4 tsp olive oil
4 tsp apple cider vinegar
salt
feta cheese
Peel* the Granny Smith apples and then slice them very thin. Mix the juice from 1/2 of the lemon, the oil, and the vinegar in a bowl. Toss with the apple slices. Add the salt. Just a couple of sprinkles. Then squeeze a little more lemon juice on top of the apples (from the other half of the lemon). Cover and place in the refrigerator for a few hours.
If you are able, you can toss the mixture during the cooling period so that all the apples have a chance to sit in the juice mixture.
Once you are ready to serve, move the apples into your individual dish and sprinkle with a little feta and serve. You might feel it needs a little more salt, but that is up to you, the feta sometimes adds just the right amount of saltiness.
The apples I used were HUGE so it will be about 4 to 6 servings.
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*You might have noticed that in my introduction I said I wanted to leave the skin on the apples. And I did on parts of it, but those parts were so difficult to slice thin. Granny Smith has some thick skin I’d say and I was in way too much of a hurry to try to force it. So I peeled the other apple entirely. Much, much easier to slice.
This would also be fine without the feta. Or maybe even good with a nice shredded cheddar? Either way, I really like it. It is easy and refreshing. A nice summer salad. One of these days I will actually try making the SLAW!
What do you think? Have you had apple slaw before? How about this, anyone up for apple salad?
Terre Pruitt's Blog 