September 25, 2016
Salads, Vegetable Salad, Side Dishes,
Fruit, Apple, Cherry, Vegetables, Brussels sprouts, North American, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, No-Cook, Quick Meals, Entertaining, Fall/Autumn, Game/Sports Day, Labor Day, Ladies Luncheon, Picnic, Potluck, Summer, Weeknight Meals, Food Processor, Refrigerator, Gluten-Free, Low Cholesterol, Non-Dairy, Vegetarian, Make it from scratch more
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"A perfect Fall slaw; delicious and very easy to put together. Now, I used my food processor to shred the vegetables and fruit; but, you can use any other type of grater/chopper, or even cut them by hand. This was based off of a NY Times recipe. Cooking time does not include the time for the salad to chill."
Nuts ... Optional to toast them; but, I think it adds a lot of flavor. Add the walnuts to a small dry saute pan on medium high heat. Toast the nuts stirring often for 2-3 minutes. Once you can smell the nuts; they are done. Set to the side to cool; then, lightly chop.
Dressing ... Add all the ingredients to the bottom of a large bowl; and mix to combine.
Slaw ... Add everything except the nuts to the bowl; and, toss until everything is mixed through. Season with additional salt and pepper, if necessary. I like to let the slaw rest before I re-season. Then, add the nuts, and lightly toss once again. I like to save a few extra nuts to garnish. * NOTE: I often will use a mix of granny smith and any firm apple in season. I love Gala or fuji; but, that is up to you. If you like more tart ... use Granny Smith. Cover with plastic wrap; and chill at least 30 minutes before serving.
Serve and ENJOY! ... For me - it is the perfect Fall slaw.
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