Are you all aware that the Super Bowl is this weekend? I’m hardly a football fan, but I love the Super Bowl because it means I get to lounge around with friends, drink beer and stuff myself with salty crunchy things. I honestly don’t know who’s playing this year (my sports fan mom could tell me), but that’s besides the point. I’m just looking forward to chit chatting and munching away.
Today I thought I’d share this mayo-free apple slaw that I’ve been snacking on all week. It’s a chomp-worthy salad that, come game day, will offer welcome relief from the salty chips and creamy dips. It boasts a satisfying crunch and an irresistible sweet, tart and tangy flavor. Plus it’s festive and full of phytonutrients, though antioxidants will probably be the last topic of discussion during the game.
It took me three times to get this slaw just right, and I’ve been chomp-chomp-chomping away at the leftovers for days. The first time, I added an entire purple onion as directed, and it tasted like onion slaw. Yuck. I decided that the radishes and mustard gave it plenty of kick, so I skipped the onion altogether on my second try, and tossed in a combination of parsley and mint. I love parsley, I do, but it didn’t seem like a good fit here. The last time, I traded cilantro for the other herbs (à la the green machine smoothie), and it was just right.
By the way, if you’re on the hunt for more game day-appropriate dishes, you might consider this sweet potato chili, which satisfies carnivores and vegans alike, or a giant bowl of black bean salsa. Don’t forget about sweet potato hummus, spiced chickpeas or molasses cookies, either!
- scant ¼ cup olive oil
- 2 teaspoons Dijon mustard
- 1 tablespoon honey
- 1 lime, juiced
- 1 small purple cabbage, cored and sliced into small stripes (about 2 cups)
- 8 radishes, stems and ends removed, finely sliced and coarsely chopped
- 2 medium organic Granny Smith apples, or other tart, crisp apple
- loose ½ cup chopped cilantro
- sea salt and pepper, to taste
- In a big bowl, whisk together the ingredients for the dressing: olive oil, mustard, honey and lime juice.
- Toss the chopped cabbage, radish and apple into the bowl. Use your hands to thoroughly toss the chopped ingredients with the dressing. Add salt and pepper, to taste.
- Cover and chill in the fridge for an hour. Mix in the chopped cilantro right before serving.
This slaw is best eaten within a day, if not sooner.
Make it vegan: Swap the honey with agave nectar.
Change it up: For extra sweetness, mix in some golden raisins.