Crisp, fresh apple and raw beet slaw with a touch of zesty lemon.
Course Side Dish
Cuisine American
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 6
Calories 156kcal
Author Dean "Schuey" Schumann
Ingredients
2green applescored and peeled
1large beetpeeled and coarsely grated
½head red cabbagefinely sliced
1lemonzest and juice for serving
Dressing
3tbspapple cider vinegar
2tsp brown sugar
1tbspdijon mustard
¼cupolive oilextra virgin
½cupfresh parsleyfinely chopped
1tspkosher salt
½tspground black pepperfreshly ground
Instructions
Cut the apples into matchsticks and then in half again and add to the a bowl.
Add the cabbage and beets to the bowl with the apple.
Mix all of the dressing ingredients together and add to the bowl toss lightly to combine.
I suggest making it an hour in advance as it also allows the sugars to dissolve and the flavors to mix a little longer. Adding some lemon zest and lemon juice is a great way to freshen it up.
To Serve
If used as a side dish for chops, steak or poultry. I like to start by placing the slaw side dish on the plate first; I’d put down a large helping. Then adding some lemon zest and squeeze of juice.
When pairing it in a burger, as is and no lemon needed, it will add the perfect crunch factor to your next pulled pork burgers.
On its own, yes that’s right, it is a side dish that can be the main dish. It is that good.