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Ingredient
Granny Smith Slaw
Introduce
Chef :
Maggie Conlon MartinGranny Smith Slaw
This tart, slightly sweet, crunchy slaw is a great side dish with pork or chicken. I also like it for a snack. The first time I made it, more than a decade ago, I used mayonnaise in the dressing because I don't like Miracle Whip. Don't! This is MUCH better with Miracle Whip, even if you're not a fan. Seriously.
Originally posted this recipe a long time ago; I decided to redo it because I had a lousy camera back then, and the pictures were terrible. Plus, I had a craving for this slaw!
Ingredient
Food ration :
8+ servingsCooking time :
30 minute prep
1 cup
Miracle Whip
2 tsp.
apple cider vinegar
2-1/2 T.
dark brown sugar, packed
2 tsp.
poppy seeds
8 oz.
carrots, shredded
1/2 cup
raisins
3/4 cup
chopped walnuts
Cooking instructions
* Step 1
In a small bowl, whisk together the dressing ingredients and set aside.
* Step 2
If preferred, peel apples. Cut into quarters and remove the core. Shred them in a food processor. Place in cheesecloth and squeeze out as much juice as possible. You'll get some oxidation, but it doesn't affect the flavor. Place in a large bowl and mix well with the lemon juice.
* Step 3
Add the remaining slaw ingredients and combine well. Add the poppy seed dressing and stir well until evenly coated. (I use a rubber spatula.)
* Step 4
This slaw loses its crunchiness after about 36 hours, so I recommend making just as much as you'll eat in a day.
Note: if there is a photo you can click to enlarge it
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