Candy Apple Slaw… fall in a bowl!

Candy Apple Slaw

 

 

 

 

 

 

 

 

 

 

And just like that, it’s fall!  A few morns have dang near felt like we went from summer right into winter. Time to fire up those pig cookers around here in North Carolina and gather ’round friends and family.

Each month, I create a couple of recipes for Carolina Country Magazine.  The November issue is their annual food issue, so I get to do some extra goodies for that.  The issue will hit mailboxes in the next few days and I’ll be back then to share the recipes I did along with my “How To Host A Pig Pick’n” article.  Till then, I’ll share one of my others… 

Our 2018 NC State Fair has come and gone… and I had fun again judging some of the daily special cooking contests… 3 this year.  Something I think about in fall at fair time is candy apples.  So I threw together this Candy Apple Slaw recipe… which would be great to serve at a pig pick’n… or just on your supper table!  We have dozens of varieties of apples here in North Carolina and some farmers’ markets have rows of them available for tasting before you buy.  So visit your local market and find some shiny red apples for this recipe! 

Enjoy this Candy Apple Slaw… and be sure you’re subscribed to my Table Scraps newsletter… about to re-launch after being asleep for a while! 

Candy Apple Slaw @ Carolina Country Magazine!

 

 

 

 

 

Candy Apple Slaw

This sweet and tangy slaw is a tasty, colorful fall side dish. Enjoy the variety of textures … crispy bits of apple along with the chewy cranberries and toasty nuts.

Course: Brunch, Salad, Side Dish
Cuisine: American, Farmers Market, Garden Goodies, No Cook, North Carolina Goodies, Southern, Tailgating
Author: Wendy Perry
Ingredients
  • 6 cups chopped cabbage
  • 4 large red apples, diced, not peeled
  • 1 cup dried cranberries
  • 1 cup thinly sliced red onions
  • 1 teaspoon salt
  • 3/4 teaspoon white pepper
  • 3/4 teaspoon celery seed
  • 1 1/2 cups toasted pecans, divided
  • 1 1/2 cups crushed peanut brittle,* opt.
Instructions
  1. Put cabbage, apples, cranberries, onions, seasonings and half the pecans in a large bowl. Add dressing and stir to coat.
  2. Pour into serving bowl and chill several hours. 
  3. At serving time scatter with remaining pecans; scatter optional peanut brittle to add a delightful candy crunch.
Recipe Notes

*Store bought or your own. 

 

 

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