Franco American Apple Slaw

"A little French technique applied to an American classic."
 
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photo by Zurie photo by Zurie
photo by Zurie
photo by Zurie photo by Zurie
Ready In:
2hrs
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Cut the apples into julienne (matchsticks), ending up with about 2 cups of apple.
  • Cut the onion and the carrot similarly, ending up with about 1/2 cup of matchsticks of each.
  • Combine the remaining ingredients (except the celery seeds) to make the dressing.
  • Toss the apples, carrots and onions gently in the dressing and chill for at least on hour.
  • Remove the slaw from the fridge at least 30 minutes before serving.
  • Sprinkle with celery seeds if desired.

Questions & Replies

  1. Would good honey in place of maple syrup work??? Elaine
     
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Reviews

  1. This is one of the most delicious coleslaw recipes I've ever tried. The recipe was cut in half<br/>and I added 1 cup of shredded cabbage and two varieties of apples: Granny Smith and Pink Lady. The optional celery seed was used and I wouldn't omit it. Good quality maple syrup is very important. Reviewed for Veg Tag/November.
     
  2. Sweet, nice and crunchy!
     
  3. This is going in permanent rotation - what a wonderful salad. The red onion mixed with the apple and carrots gives a beautiful snap to the taste - and the dressing is light and flavorful! thanks for a winner!!! Made for PAC Spring 2009!
     
  4. The subtle flavour of sweet/sour dressing combination was a lovely fresh addition to the Labour Day barbeque. I made sufficient to keep body and soul together during the day on Sunday; noshed on it all day and liked it so much, repeated the recipe to share with my friends on Labour Day... Of course for the barbeque group, I doubled the recipe to have enough of a good thing for all to enjoy. Can I give it 10 stars,(five stars twice) because I made your recipe twice? Well done.
     
  5. This has such a lovely flavor and using a mandoline made quick work of the first cut towards the julienne strips. I loved the crispness of the salad and thought there was enough to lightly coat the ingredients. I did use the optional celery seeds. Thank you for wonderful salad option during RSC #10.
     
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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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