Gravenstein Apple Cole Slaw
Celebrate Sonoma County food history with local, organic Gravenstein Apples! These heirloom apples are the perfect balance of tart and sweet, making them the perfect apple for eating fresh or cooking up. Sadly, the Gravenstein is in danger of going extinct, but not if we have anything to say about it – stock up on fresh Gravs today, and help keep the Gravenstein around for generations to come! Gravensteins fall into that sweet spot of the seasons where it’s still warm enough for barbecues during the day despite chilly temps at night. Make the most of these waning days of summer with this fresh Gravenstein apple slaw – with a pop of color and sweetness, it’s a great addition to any backyard barbecue or a picnic spread!
- Serves: 4-6 servings
- Prep Time: 15 minutes
- 1 lb. Fresh Gravenstein Apples, cored & very thinly sliced
- 1/2 Red Cabbage, finely shredded
- 1 c. Toasted Walnuts, roughly chopped
- 1 small Fennel Bulb, finely shredded
- 1/4 c. Apple Cider Vinegar
- 1/3 c. Olive Oil
- 2 tbsp. Whole-Grain Mustard
- 1 tsp. Honey
- 1/2 Shallot, sliced very thinly
- 1/2 tsp. Salt
- 1 tsp. Fresh Ground Pepper
Whisk together apple cider vinegar, olive oil, mustard, honey, shallot, salt, and pepper in a small, non-reactive bowl. Set aside until needed.
Toss together red cabbage and fennel in a large, non-reactive bowl until well mixed; gently toss in sliced Gravenstein apples and 1/2 of toasted walnuts. Pour vinaigrette evenly oven top of coleslaw, then toss until combined, about 1 minute. Top with remaining walnuts just before serving for extra crunch.
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