December 13, 2020

Afro Sour Apple Slaw from Judaic studies teacher (special for Hanukkah)

Michael Twitty, a food writer and culinary historian, celebrates Hanukkah’s miracle of oil by making fried chicken and latkes. He serves up this sweet and tangy slaw alongside. Michael is a food blogger and a Judaic studies teacher from the Washington D.C. Metropolitan area.

Serving Size: about 2/3 cup

8 cups shredded green cabbage (1/2 medium head)

1 ½ teaspoons salt

¼ cup cider vinegar

2 tablespoons maple syrup

1 teaspoon Dijon mustard

½ teaspoon ground pepper

3 medium Granny Smith apples, julienned or shredded

3 cups spinach leaves, thinly sliced

2 scallions, sliced

1 teaspoon minced fresh flat-leaf parsley

1 teaspoon minced fresh tarragon

P.S. Olive oil for drizzle (my addition)

Toss cabbage and salt in a colander set over a large bowl. Let the cabbage wilt for 30 minutes.

Plunge the cabbage into a bowl of cold water. Drain and pat dry.

Whisk vinegar, maple syrup, mustard and pepper in a large bowl. Add the cabbage, apples, spinach, scallions, parsley and tarragon; toss to coat well. I also drizzle with olive oil.

Recipe comes from Eating Well December 2020

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