Crisp, fresh, with hints of sweet apple. The perfect summer side!
On the Ingredients
- Cabbage is a densely-leafed vegetable closely related to broccoli, cauliflower, and Brussels sprouts. If overcooked, cabbage can become very pungent, but when cooked right, it’s mildly sweet and quite delicious. Cabbage is highly nutritious, high in vitamin C, fiber, and vitamin K. (Read more about cabbage.)
- Scallions are a member of the Allium genus, which includes bulb onions, leeks, shallots, and chives. Scallions are milder than other onions, with a fresh, sharp, somewhat peppery flavor. It pairs well with rich foods like meat and cheese.
- Apples originally came from Central Asia, but they have been cultivated in Asia and Europe for centuries before being brought to America by European colonists. Apples grown from seeds are very different from their parent trees, so to maintain desirable varieties, apple trees are grafted, meaning each apple tree is a clone of the tree that initially produced that variety of apples. The term “an apple a day keeps the doctor away” may be wishful thinking, but apples are very nutrient-dense, containing vitamins, minerals, and antioxidants. (Read more about apples.)
Fresh Summer Slaw
Servings
8
servingsPrep time
20
minutesCooking timeminutes
Total time
20
minutesCrisp, fresh, with hints of sweet apple. The perfect summer side!
Ingredients
1 egg yolk (as fresh as possible)
1 tsp white vinegar
roughly 3/4 cup extra virgin olive oil
1/2 tsp dijon mustard
2 tsp black sesame seeds
1 tsp sugar or monkfruit sweetener
1 tsp salt
1/2 cup parsley (chopped)
1 cup green cabbage (thinly chopped)
2 cups purple cabbage (thinly chopped)
1 large carrot (grated)
1 scallion (finely chopped)
1 gala apple (sliced into matchsticks)
Directions
- To make the mayonnaise, it’s helpful to have two people, one to pour the oil and one to whisk. The secret to a good mayo is a fresh egg yolk, a thin stream of oil, and a vigorous whisk. Put the egg yolk and vinegar in a clean, dry bowl.
- Begin to whisk vigorously while a thin, steady stream (just a drizzle) of oil is poured into the bowl. It will take about a minute before you can tell if the mayo is emulsifying and thickening the way it should. If it’s still soupy after a minute, it will not emulsify properly, and you should start over. If it is thickening correctly, continue to drizzle the oil while whisking until you have about a cup of mayonnaise.
- Add the mustard, sesame seeds, sweetener, and salt.
- Mix the dressing with the veggies and serve.
