JAZZY APPLE SLAW

Featuring new season JAZZ™ apples and a zippy poppyseed dressing that'll have you tapping your feet in no time

This slaw is sure to please even the most discerning of cabbage nay-sayers, thanks to the zippiness of the poppyseed dressing, and the sweetness of the apples, which have just the right crunch to carry the textural interplay of fine shred and surprise slice. Don’t forget to acidulate the apple slices to keep them from going brown – and give them an extra zest for life with a bit of lemon flavour, too. 

JAZZ-y Apple Slaw

Jazz music, like salad, benefits from variety. In the former, you get it from pacing – rhythm changes up and down to create a crescendo or soothe the ears with a slow sequence. In the latter, textural changes and plenty of colour and movement in the ingredients provide the eater with enough interest to come in again and again. Think of the dressing like aharmony – it’s sharp and acidic, with pops of poppy seed to punctuate like a tappity-tap on the cymbals.
Total Time 15 mins
Course Salad
Servings 6

Ingredients
  

Dressing

  • 2 tbsp finely chopped or grated red onion (see tips)
  • 2 tsp English mustard
  • 6 tbsp apple cider vinegar
  • 2 tbsp honey
  • 2 tsp poppy seeds
  • 6 tbsp grapeseed oil (or other neutral oil)
  • 1 tsp sea salt flakes
  • Freshly ground pepper to taste

Slaw

  • 1/4 small red cabbage shredded very finely
  • 1/4 medium wombok shredded very finely
  • 1 medium carrot julienned
  • 1/2 small red onion finely sliced
  • 2 tbsp snipped chives
  • 1 handful parsley leaves
  • 2 lemons
  • 4 JAZZ™ apples

Instructions

  • To make the dressing, combine all of the ingredients in alidded jar, seal tightly, and give it a speakeasy bar shakey-shake. Taste and correct for seasoning, and set aside in the jar for the flavours to develop.
  • In a large bowl, combine the shredded slaw ingredients, barthe apples. Only when close to serving, cut the cheeks off the JAZZ™ apples,slicing half into matchsticks and half into thin slices and place into acidulated water (500ml water with the juice and the skeletons of 2 lemons).
  • Just before serving, drain the prepared apple slices and toss together with the rest of the ingredients. Give the dressing another good shakeand pour over the salad, tossing again to coat generously.
  • Transfer to a platter and serve immediately, pausing for applause.

Notes

Tips:
Slice the cheeks off your red onion to use for the slaw and save the inside panel for grating into the dressing.
 
You can make this up to a day ahead – just store the sliced apples in their acidulated water bath with a lid until serving time, and don’t dress until the very last minute.
 
You can finely slice by hand, using a food processor, a mandolin with julienne attachment, or even a julienne peeler. Cut the wombok and cabbage against the grain for the best shaped thin slices.
Keyword apples, coleslaw, salad

This recipe was produced in partnership with Montague. You can find more like it, and even visit The Orchard by clicking here