If you follow our facebook page, you’ll see that I asked our fans what recipes they’d like to see here on Zara’s Hungry. We got a couple of late (better late than never right??) submissions, so I’ll be making those today and tomorrow. Get excited!
Zara decided she wanted to cook with apples, AND she didn’t want to use the stove…hmmm…I wasn’t going to let that stop me. After looking in the fridge, I decided to ask her what she wanted with the apples. The answer? Carrots and Cabbage. (I know, sometimes I think I have the best kid ever. Cabbage? Really? Z you rock.) That’s it! We’re making coleslaw, with apples. Apple Slaw. And for those of you who know me personally, you’ll know that mayo is my least favorite condiment (although aioli is rather high on my list, I’m a total walking contradiction, I realize this). So I never ever pick cole slaw that contains mayo as something that I want to put in my mouth. I WILL put it in my mouth, but I typically won’t like it (If any of you want to submit some recipes that challenge this notion, I would LOVE IT!)
Okay! So we made Apple Slaw! It was super easy, tasted SO fresh and was amazing over the adobo black beans and rice we had with dinner.
This is all you’ll need;
1/8 green cabbage, chopped
2 cloves of garlic, minced
5 baby carrots sliced very thinly (I used a peeler until I couldn’t peel any more)
2 apples, sliced into thin matchsticks
5 whole cloves
1/4 tea salt (coarsely ground sea salt)
1/4 tea pepper (coarsely ground black pepper)
1/8 dried cumin
1 whole lemon, squeezed
1 tbsp red wine vinegar
1 tbsp white vinegar
2 tbsp white wine vinegar
First chop up your cabbage and have your child dump it into a bowl (I actually used a tupperware, you should too, it’ll help you mix the ingredients, I’ll explain in a minute)
Now, squeeze your lemon over your mixture, add all spices and give it a stir. Now chop up 2 apples into matchsticks and add to the mixture (I found Zara ate these as fast as I cut them, so if your kid likes apples, cut up 3 just to be safe) and give a final stir.
Let sit in the fridge for at least 1 hour. We went for a walk, you could obviously do a number of things. After at least an hour, take it out and give it a shake (I’ve made the assumption that you placed a lid on your tupperware…) Now taste. Be careful NOT TO EAT the whole cloves. Their purpose is to give a subtle essence. If this makes your nervous, exclude completely from the recipe or remove before serving. Your slaw should be tangy with a nice sweet crunch. If you think it means more salt, by all means, add it!