Because I cook for myself—and only myself—almost all of the time, I have trouble with recipes made for a crowd. Giant bowls of potato salad, pasta salad and my favorite Broccoli Crunch Salad are hard for me to polish off before they go bad.
My concerted effort to spend more time in the kitchen this month is paying off with a slew of new recipes to try. The one I’m sharing today, Fall Slaw, is a variation on the Fall Slaw with Asian Pears and Almonds that I found on GreenLiteBites.
Better yet, it’s quick (courtesy of the bagged cole slaw mix), easy (for the same reason) and delicious (I think that has a lot to do with the apple cider in the dressing and the Honeycrisp apples mixed in with the cabbage).
I can eat the whole bowlful in one sitting. It makes a great, filling afternoon snack. If you’d like to feed a crowd, just double or triple the recipe.
- 2 tablespoons apple cider
- 1 tablespoon mayonnaise
- 1 tablespoon sour cream
- Cinnamon, nutmeg and fresh-ground sea salt to taste
- 1/2 large apple, chopped
- 2 cups of bagged cole slaw mix (tri-color)
- Whisk cider, mayo and sour cream in a good-sized bowl until smooth.
- Add seasonings and whisk again.
- Add apple and cabbage mix.
- Toss to coat.
- You can eat it right away or refrigerate for an hour or longer to let the flavors blend.