Curried Apple Slaw

Gray skies, brown grass, bare trees. Even in a low-snow winter, they leave this girl pining for fresh, green and crisp. Never mind that there are already green shoots pushing up from bulbs that have rightfully earned several more weeks of hibernation. There is something about winter that makes me crave salad.

And so I have been eating salad like a rabbit. Since many of our meals lately have been as guests of others, I almost always eat more than my share, looking both ways before picking up the salad bowl to ask, "Does anybody want more salad?" Who would dare say yes after seeing the the glint in my eyes?

Usually, I am satisfied with a green salad, often with greens from Chesapeake Greenhouse bought at the Farmers' Market (I have written before about them here). I don't even need many toppings, maybe just some carrots and a sprinkle of nuts. But recently I strolled the farmers' market looking for more seasonal vegetables for my creation. There was cabbage everywhere and apples are still in abundance. A slaw was born.


Oscar's reaction when I tried to tell him that he would just love the slaw ("You love apples! You love curry!") was unenthusiastic: "I love apples and I love curry, but they just don't go together." He stuck to that line and gave the slaw a pass, but the rest of us disagreed. All that crunchiness was excellent and the warmth of the curry played well with the sweet-tart of the apples.

It would go very well with one of those winter soups that I have also been eating in great quantities. We recently had it with Lemony White Bean Soup and the result was a table of happy rabbits.

February 2009: Suppli
February 2010: Fennel-Orange Slaw

February 2011: Lemony Jerusalem Artichoke Stew with Biscuit Top

Curried Apple Slaw

Serves 6
15 minutes preparation and cooking time

I chopped the vegetables for this slaw by hand because I like some variety in size and texture, but you could, by all means, use a grater or food processor. The choice of whether to peel the apples is yours. I peeled one and left the peel on the other for more color.

1 tablespoon curry
1 tablespoon cider vinegar
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 cup olive oil
1/2 half small red cabbage (about 2 cups sliced)
2 granny Smith apples, peeled if you like, cored, and cut into matchsticks
2 scallions
1/4 cup toasted walnuts

Heat the curry in a small pan over medium heat, just until it becomes fragrant, about 1 minute. Pour it into a small bowl. Add the vinegar, lemon juice, and salt. Slowly whisk in the olive oil. Set aside.

In a medium-sized bowl, mix together the cabbage, apples, and scallions. Pour the dressing over the vegetables and stir well. Just before serving, add the toasted walnuts and stir again.

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