Red Cabbage-Apple Slaw with Mapple Red chile Dressing

Red Cabbage-Apple Slaw with Red Chile Maple Dressing


I’m not an avid beef eater but for some reason when the weather turns cold I surrender to an insatiable craving for a thick juicy grilled beef burger. I will delve into the makings for the tastiest juicy umami burgers in my next post. For more on umami (click here)

Of course the knee jerk accompaniment for burgers is fries, but I never make fries at home. It’s just too messy and complicated!

Instead try this sweet sour and spicy red cabbage slaw with walnuts tossed with a maple syrup red chile mayo dressing. That may sound like a contrary pairing for a burger but, especially during the winter months, it’s a match made in heaven.


Red Cabbage and Apple Slaw with Red Chile Maple Dressing    serves 4

  • 1 medium size head red cabbage
  • 1 teaspoon sea salt
  • 3 crisp apples
  • 2 teaspoons lemon juice
  • 1 large carrot
  • 2 oz/ ½ cup walnut halves or pieces
  • 1 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon finely chopped fresh marjoram leaves
  • 2 teaspoons cider vinegar
  • 2 teaspoons pure maple syrup
  • ¾ teaspoon pure hot red chile powder or hot smoked paprika
  • additional sea salt to taste if needed


Remove the outer leaves from the cabbage and quarter the head. Remove the core and very thinly slice each quarter lengthwise and then cut the slices in half crosswise.

Place the sliced cabbage in a bowl and cover with cold water. Add a teaspoon of sea salt and swirl to mix it in evenly. Add ice cubes to the water and refrigerate for I hour. Taking this extra step helps crisp and sweeten the cabbage!

Peel the apples and cut them into quarters. Remove the core and cut into small bite size pieces. Place the apples in a bowl and cover with water. Add 1 teaspoon lemon juice to prevent the apples from turning brown and set aside.

Peel the carrot and divide in half crosswise. Slice each half into thin slices, stack the slices, and very thinly slice the stack lengthwise into thin matchsticks (chiffonade). Transfer to a bowl, cover with water, and set aside.

Meanwhile you can make the dressing.

Place the mayonnaise, mustard, marjoram, cider vinegar, 1 teaspoon lemon juice, maple syrup, and red chile powder (or hot smoked paprika) in a small bowl and mix until well combined and smooth. Taste and adjust the seasoning with additional salt and chile powder to your liking. Cover and refrigerate until you are ready to toss the salad.

Drain the cabbage, in a colander and rinse well to remove any residual salt. Place the cabbage in a salad spinner and spin to remove excess water and place in a large non-reactive bowl.

Drain the apples and carrots together in a colander and transfer to the salad spinner. Gently spin to remove excess water without bruising the apples and transfer to the bowl of cabbage. Toss the ingredients together to evenly distribute the mix. Add the dressing to the slaw mix and toss to evenly coat all the ingredients. Then add the walnuts and fold them into the slaw.

Cover and refrigerate the slaw for at least 1 hour before serving to insure the slaw is well chilled .

Toss once again just before serving.

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