Sunday, March 16, 2014

Apple Poppy Seed Coleslaw

We luckily have spring on our side right now. Temperatures are up again and some even started the BBQ season. My balcony is not yet ready for bbq-ing but my fridge definitely is. When planning my weekend lunches ahead I usually also check the weather forecast. Today I was in the mood for a savory tart. I went for a French classic; quiche lorraine and needed a more funky salad to go with. As the flavors of the quiche are rather neutral I wanted to bring in some daring combinations as a side dish. While browsing the other day I found a similar recipe, which I chose to adapt according to my preferences. In terms of vinegar I dared to put a little extra to it. But you'll find out later on. 

Coleslaw is one of my favorite salads. I remember that on summer nights my mom sometimes prepared savory tarts with coleslaw as a side. But it was always the classic coleslaw. So yet again I share with you another childhood classic; a savory one this time. Over the years I already tried several recipes, but let me give you one good advice. The secret of a good coleslaw lies in the mayonnaise you choose. A good quality mayonnaise, or even better a home made one, is the key to success. Apples give your salad a little extra and are a good counterweight to the cabbages' acidity. 

For 6 servings you'll need:

160g shredded white cabbage
120g shredded red cabbage
90g grated carrots
1 apple (Granny Smith style)
4 tbsp mayonnaise
3tbsp olive oil
1tbsp apple vinegar
1 1/2 tbsp poppy seeds

Whisk together the shredded cabbages and the grated carrots. Cut the apple into small slices and add to the vegetables. In a small bowl mix the olive oil, vinegar, mayonnaise until you get a homogenous vinaigrette. Add the poppy seed and the juice of one lemon and whisk again.

Pour the vinaigrette over the vegetables and stir with a spatula until salad and sauce are well combined. Cover the bowl with cling film and refrigerate for at least one hour. 


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