When I fry catfish, coleslaw is a MUST to serve as a side dish. I love experimenting with different versions and dressings. I spied a few Fuji apples in the fruit bowl. I knew that would add a great crunch. Now, for the dressing. What better to pair with Fuji apples than Red Apple Balsamic Vinegar? I served the slaw in a smaller version of the main dish glass "fish" plate. I love how it looked paired with the larger plate.
You can either use prepackaged slaw mix or shred your own cabbage. You'll need about 4 cups.
4 cups raw cabbage (shredded or diced)
1/2 cup carrots (shredded or diced)
2 Fuji apples, cored and diced
Toss these ingredients together in a large bowl.
In a smaller bowl, whisk together the following:
1/2 cup mayonnaise (I use Duke's)
2 T. Red Apple Balsamic Vinegar
1/2 t. salt (more or less)
1/2 t. freshly ground black pepper
Pour dressing over the slaw mixture and stir to thoroughly combine.
Refrigerate until time to serve.
You can either use prepackaged slaw mix or shred your own cabbage. You'll need about 4 cups.
4 cups raw cabbage (shredded or diced)
1/2 cup carrots (shredded or diced)
2 Fuji apples, cored and diced
Toss these ingredients together in a large bowl.
In a smaller bowl, whisk together the following:
1/2 cup mayonnaise (I use Duke's)
2 T. Red Apple Balsamic Vinegar
1/2 t. salt (more or less)
1/2 t. freshly ground black pepper
Pour dressing over the slaw mixture and stir to thoroughly combine.
Refrigerate until time to serve.
No comments:
Post a Comment