Name: Crisp Apple Slaw with Caramelized Cider Dressing
Prep time: 20 min
Cook time: 5 min
Total time: 1 h 30 min
Yield: 12 small servings
Ingredients: 3 tablespoons granulated sugar; 3 tablespoons apple cider vinegar, divided; 2 tablespoons extra-virgin olive oil; Coarse salt and freshly ground black pepper; 2 sweet apples, such as Gala (about 2/3 lb / 300 g total); 2 tart green apples, such as Granny Smith (about 2/3 lb / 300 g total); 1/4 cup golden raisins; 2 tablespoons dark or spiced rum, or apple juice for an alcohol-free slaw

This slaw has no cabbage at all: it is crisp matchsticks of sweet and tart apples in a dressing made by cooking sugar to a deep caramel and loosening it with cider vinegar and olive oil. The caramel gives a gentle toasty note under the fresh apple flavor, and plump golden raisins add little bursts of sweetness. It is an autumn side dish from the KitchenSimplicity archive.

Because it tastes best after an hour or more in the fridge, it is a handy make-ahead dish for a big fall dinner, and its brightness and crunch balance rich roast turkey or pork. Leftovers are good tucked into a sandwich with sliced turkey.

Tips

The dressing can be made up to 3 days ahead and kept in a covered jar in the fridge; whisk or shake it before using.
A mandoline or the julienne blade of a food processor makes quick, even matchsticks.
Watch the caramel closely: it goes from amber to burnt in seconds, so have the vinegar measured before you start.
For extra crunch, add a handful of toasted pecans or walnuts just before serving.

Crisp Apple Slaw with Caramelized Cider Dressing

Prep

20 min

Cook

5 min

Total

1 hr 30 min

Yield

12 small servings

Ingredients

For the caramelized cider dressing:
3 tablespoons granulated sugar
3 tablespoons apple cider vinegar, divided
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
For the slaw:
2 sweet apples, such as Gala (about 2/3 lb / 300 g total)
2 tart green apples, such as Granny Smith (about 2/3 lb / 300 g total)
1/4 cup golden raisins
2 tablespoons dark or spiced rum, or apple juice for an alcohol-free slaw

Steps

Put the sugar in a small, light-colored saucepan over medium-high heat. Leave it alone until it starts to melt, then gently swirl the pan until the sugar turns a deep amber color and smells of caramel, about 4 minutes.
Stand back and add 2 tablespoons of the vinegar; it will sputter hard and the caramel will seize. Stir over the heat until the hardened caramel dissolves again, then remove from the heat and let it cool for 5 minutes.
Whisk in the remaining 1 tablespoon vinegar and the olive oil, and season the dressing with salt and pepper.
In a small bowl, stir the raisins with the rum (or apple juice) and leave them at room temperature for about 1 hour, until most of the liquid is absorbed.
Meanwhile, core the apples, leaving the peel on, and cut them into thin slices and then into matchsticks. Toss them with the dressing in a large serving bowl right away so they do not brown.
Cover and refrigerate the slaw for at least 1 hour and up to 6 hours.
Just before serving, add the raisins with any remaining soaking liquid and toss again.