I came across this rather fun to make recipe for slaw on foodnetwork.com, and it immediately caught my eye! Sabrina prefers to avoid eating cabbage, so I'm always on the hunt for cabbage-slaw alternatives. This crunchy and sweet variation really encompasses all of my favorite flavor profiles when I think of slaw. The crisp, sweet apples and carrots, together with the smokey bacon and crunchy, toasted pecans, really lend to the textural balance.
I made a couple of tweaks to the recipe, to my taste, but the original recipe is quite good!
- 1/4 cup mayo
- 2 Tbls apple cider vinegar
- 1 Tbls dijon mustard
- 1 Tbls sugar
- 1 tsp celery seeds
- ½ tsp bbq rub (optional)
- 4 slices cooked Applewood smoked bacon, cut into matchsticks
- 2 apples, preferably slightly sweet, cored and cut into matchsticks
- 2 stalks celery, ribs slightly peeled, cut into matchsticks
- 2 carrots, peeled and cut into matchsticks
- 1/2 cup toasted, chopped pecans
- 1 Tbls chopped fresh parsley
- Kosher salt and freshly ground pepper
Make the dressing:
In a small bowl, add the mayo, vinegar, mustard, sugar, celery seed, and bbq rub (if using) and whisk together until well-blended. Set aside.
Add the remaining ingredients in a separate bowl, and mix together. Add the dressing and fold all the ingredients together until well dressed. Give it a taste, and add a little salt and pepper if needed. If you're not sure, let the slaw rest, covered in the fridge, for about an hour or so and give it another taste. Season if needed. Serve chilled.