Thursday, August 14, 2014

Napa and Apple Slaw with Honey Lime Vinaigrette

I love vinegar based slaws!  I can't stand mayonnaise, so every time I make a slaw I always toss it in a nice vinaigrette.  It's super flavorful and is so much healthier than mayonnaise based slaws.  I used this slaw on my Tilapia Lettuce Wraps but it would be just as good as a side dish or even on a burger.  It's crunchy, tangy and just a little sweet.  Perfect for a hot summer day!  And even better the second day.

2 T Apple cider vinegar
2 T Lime juice (about 2 limes)
2 T Honey
1/2 t Cumin
1/4 C Extra virgin olive oil
1 Head of Radicchio, thinly sliced
1 Head of Napa cabbage, thinly sliced
1 Apple (sweet and tart variety, such as Pink Lady),thinly sliced
5 Scallions, thinly sliced


In a large bowl, combine the apple cider vinegar, lime juice, honey and cumin.  Mix well.

While whisking, pour in the extra virgin olive oil.


Set aside while you chop your veggies.

Start with the apple.  You'll want cut the apple first and toss it in the vinaigrette.  The acid will keep the apple from turning brown.  Cut all the sides off of the apple, then cut into thin slices.  Then cut these slices into even thinner slices.  Toss.

Next move on to the napa cabbage.  Cut off the end then thinly slice everything else.  Add it to the bowl with the apple.

For the radicchio, cut it in half length wise, then cut out the core.  Thinly slice the rest.  Add it to the bowl with the apple and cabbage.

Cut off the root end of the scallions and thinly slice.  Add it to the rest of the veggies.

Toss everything together and sprinkle with a little more salt. 

Chill in the refrigerator and continue to toss every so often until everything begins to wilt.

Once it's nice and chilled it's ready to serve!

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