When it comes to Thanksgiving dinner, it’s my opinion that you can never have too many sides. I already know I’m going to be stuffed by the end of the meal so I may as well savour and enjoy little bites of this and that. This sweet slaw would be a great accompaniment to a Thanksgiving turkey. Just as cranberry jelly is a delicious bite of sweetness between all that savoury goodness, this slaw adds a pop of fresh, tart, sweet flavour. It also adds some crunch to an otherwise “soft” meal. Texture is important people! ;)
What originally drew me to this recipe was the dressing. We all know how well caramel and apples pair together right? The predominant flavour is obviously apples but the dressing adds a caramel undertone that makes it special.
This recipe is make ahead as the slaw develops the best flavour as it sits, which is always a bonus when a large meal is being made. Also, any leftover slaw would be absolutely delicious sandwiched between bread with some leftover turkey!
Crisp Apple Slaw with Caramelized Cider Dressing
Substitute apple juice for the rum for a kid friendly slaw.
- 3 tablespoons sugar
- 3 tablespoons cider vinegar
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 2 sweet apples, such as Gala (about 2/3 pound), cored, sliced, and cut into matchsticks
- 2 tart green apples, such as Granny Smith (about 2/3 pound), cored, sliced, and cut into matchsticks
- 1/4 cup golden raisins
- 2 tablespoons rum (preferably dark or spiced)
Cook sugar in a small saucepan over medium-high heat, swirling pan gently once it melts, until dark amber and fragrant, about 4 min- utes. Carefully add 2 tablespoons vinegar (mixture will boil vigorously and harden), stirring until sugar is dissolved. Remove from heat; let cool 5 minutes. Whisk in remaining tablespoon vinegar and oil; season with salt and pepper.
Toss apples with dressing in a large serving bowl. Cover and refrigerate at least 1 hour and up to 6 hours. Meanwhile, combine raisins and rum in a small bowl; let stand at room temperature until raisins have absorbed most of rum, about 1 hour. Just before serving, toss with slaw. Dressing can be made 3 days ahead and stored in refrigerator.
Makes: 12 small servings
Recipe courtesy of Martha Stewart Living, October 2013.