Description
A crunchy, refreshing slaw with a sweet and spicy kick. Perfect as a side dish or light lunch.
Ingredients
Units
Scale
- 1 medium red onion cut in half and thinly sliced
- 3 tbsp (44 ml) North Coast organic apple cider vinegar
- 2 tbsp (30 ml) sugar
- 1 tsp salt
- 3 apples granny smith or other apple of your choosing
- 1 large celery root peeled
- 1 jalapeno seeded and minced
- 1 cup (237 ml) cilantro leaves chopped
- 0.25 cups (59 ml) canola oil
- 0.25 cups (59 ml) lime juice
- 2 tsp poppy seeds
Instructions
- Place the vinegar, sugar, and 1 teaspoon of salt in a medium bowl and add thinly sliced red onion. Massage the onions until well coated with the vinegar mixture. Add oil and set aside for at least 30 minutes.
- Peel the celery root and cut into thin strips. Core the apples and cut into similarly sized thin strips. Place in a large bowl and coat with lime juice to prevent browning.
- Add the onions and their marinade, minced jalapeno, and cilantro. Toss to combine and top with poppy seeds.
Notes
- For a milder slaw, reduce the jalapeno to ½ or ¼, or omit it entirely.
- To make this ahead, prepare the slaw up to 24 hours in advance. Keep refrigerated and toss again before serving.
- If you don’t have canola oil, substitute with another neutral-flavored oil like grapeseed or avocado oil.
- Prep Time: 20 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 10
- Sodium: 200
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 12
- Carbohydrates: 25
- Fiber: 5
- Protein: 2