Haddonfield Autumn Apple Slaw
This Haddonfield Autumn Apple Slaw delivers a crisp, unsettling balance mirroring the tension of a Halloween night, with tart apples and crunchy cabbage providing a fresh counterpoint to an unexpected, earthy spice. It's a vibrant dish, deceptively simple, that hints at both the sweetness of the season and a lingering, sharp undertone.
Directions
- 1
In a large mixing bowl, combine the thinly sliced green cabbage, julienned Granny Smith apples, and finely chopped red onion.
- 2
In a separate small bowl, whisk together the apple cider vinegar, Dijon mustard, granulated sugar, celery seeds, and smoked paprika until well combined.
- 3
Gradually whisk in the mayonnaise into the vinegar mixture until a smooth, cohesive dressing forms.
- 4
Pour the prepared dressing over the cabbage mixture, ensuring it is evenly distributed throughout all ingredients.
- 5
Toss gently with tongs until all the cabbage and apples are thoroughly coated in the creamy dressing.
- 6
Season the slaw with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper, then taste and adjust as needed.
- 7
For best results, cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to meld and the cabbage to slightly soften.
- 8
Before serving, give the slaw another gentle toss to redistribute the dressing, and serve chilled.
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