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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