The Garden & Saucier
Fall in Love Slaw
The Strategy:
Shredding crisp cabbage, carrots, apples, and kale together makes for a slaw that is wonderfully colorful and crunchy. Dressing the mixture in a creamy blend of sour cream, vinegar, toasted cumin, and fennel seeds adds a unique, warm spice profile. Let the slaw sit in the fridge for at least an hour to allow the vegetables to soften slightly and absorb the flavors.
Ingredients
Slaw
- 1 medium Napa cabbage
- 2 medium carrots, peeled
- 3 medium celery ribs
- 2 large apples, peeled and cored
- ½ pound kale leaves
Dressing
Instructions
Slaw
- Cut the cabbage, carrots, celery and apples into pieces and shred using the shred blade of a food processor or a box grater.
- Place the shredded vegetables into a large bowl.
- Remove the shredding blade and insert the chopping blade in the food processor.
- Place the kale into the bowl and pulse to completely chop the leaves.
- Add the kale to the other veggies in the bowl.
Dressing & Assembly
- Whisk together the mayonnaise, sour cream, vinegar, sugar, fennel, and cumin. Taste and season with salt and pepper.
- Pour the dressing over the vegetables in the bowl and toss. Refrigerate for at least one hour to allow all the flavors to blend together and the sauce to soak into the veggies. The slaw is great right from the fridge, but I like it even better when it sits out on the counter for 20 minutes or so. You can taste all the individual components just a little bit more.
The Heart of the Table
This vibrant slaw brings a crisp, refreshing crunch to the table, balancing heavier main dishes with its bright colors and sweet apple notes. Its light and zesty character adds a cheerful, home-cooked feel to any spread, making it a beloved addition to a casual lunch or backyard barbecue.
The Art of the Host
- a seamless, high-heat resistant silicone spatula in a soft slate grey
- unbleached, pre-cut parchment paper sheets for clean releases
- pure cotton kitchen twine for secure trussing and styling
- a pre-seasoned double-burner cast-iron grill pan with high ridges
- a pair of hand-carved olivewood serving tongs with a polished finish
Neighborly Grace
- THE PRESENTATION: Serve the slaw in a large glass or white ceramic bowl to showcase the beautiful array of Napa cabbage, green kale, and orange carrots.
- THE POUR: A cold, dry cider or a sparkling water infused with fresh cucumber slices and mint.
- THE VIBE: Sun-Drenched Deck. A light breeze rustles the trees as everyone relaxes outside, enjoying the crisp, refreshing slaw alongside grilled favorites.