I did an appleslaw recently for our FEAST Courses Facebook group, and it was scrummy. I have never been a big fan of mayonnaise so I never really enjoyed coleslaw. But this slaw, for a first go, was scrummy. I had mentioned it to Al on the weekend, and he rang me on Wednesday afternoon for the recipe. It was witching hour, and ever since the kids have been new arrivals, I have struggled with witching hour. Back then it was bath and feeding time and attempting to get the monkeys into bed so I could get a few hours of solo sanity time. Now it is time to feed all the animals, shower in buckets, meditate, story-time, dinner and everything else. If I am going to feel a little frazzled at any time of the day, it is the witching hour. It is still a time when I crave my solo hours and they are tantalisingly close at the witching hour.
So when Al asked me about the salad I had mentioned, it was the witching hour, my grain was muddled, and I told him I thought it had cashews and Dijon mustard in it. It was only an hour or so later when I checked my recipe, that I realised it had nothing to do with cashews! However, Al had purchased the ingredients, soaked the cashews and was underway, so I suggested he add the cashews in anyway. The next morning he texted me and said, “this salad is the bomb!” So I thought I would try the appleslaw again with a slightly creamier dressing and Al was right, it was the bomb! It is also a big favourite of the kids, so a very clever way of getting them to eat cabbage and oodles of it!
- 1/2 Red Cabbage Thinly sliced
- 1/2 White Cabbage Thinly sliced
- 4 Red Apples Cut into matchsticks
- 1/2 cup apple cider vinegar
- 4 tablespoons Dijon Mustard
- 4 tablespoons maple syrup
- 1 cup olive oil
- 1 cup cashews soaked for at least four hours
- salt and pepper to taste
- Combine cabbages and apple in bowl
- Blend all dressing ingredients until ultra-smooth
- Toss all slaw ingredients until coated with the dressing