Franco American Apple Slaw Recipes

Steps:

• Cut the apples into julienne (matchsticks), ending up with about 2 cups of apple.
• Cut the onion and the carrot similarly, ending up with about 1/2 cup of matchsticks of each.
• Combine the remaining ingredients (except the celery seeds) to make the dressing.
• Toss the apples, carrots and onions gently in the dressing and chill for at least on hour.
• Remove the slaw from the fridge at least 30 minutes before serving.
• Sprinkle with celery seeds if desired.

Steps:

• Whisk sour cream, sugar, vinegar, and ranch seasoning in large bowl to blend.
• Add cabbage mixture, apples, green onions and celery. Toss to coat. Season, to taste, with salt and pepper. Cover tightly and chill for 20 minutes or up to 4 hours. Serve cold.

Steps:

• To make the dressing, add the olive oil, vinegar, orange juice, honey mustard, salt and pepper to a mason jar. Cover and shake to emulsify. Set aside.
• Add the cabbage, sliced fennel, celery, celery leaves and apple to a serving bowl. Top with the dressing. Toss to coat the vegetables in the dressing.
• Garnish with the fennel fronds. Serve immediately or refrigerate until ready to serve.

Steps:

• Combine apples, cabbages, cucumbers, and jalapenos in a large bowl.
• Whisk together vinegar, honey, oil, salt and pepper. Toss with apple mixture.
• Cover and chill at least 1 hour or up to 4 hours.

Steps:

• In a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions. In a small bowl, mix together mayonnaise, brown sugar, and lemon juice. Pour dressing over salad.