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 few 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 crispy shiny red apples for this recipe! 

This recipe created for and published in Carolina Country Magazine October 2018.
Food propping/styling and photography © (copyrighted) by Wendy Perry.
Carolina Country Magazine Contributing Recipes Editor

 

Disclosure:  I only use and recommend products here I use myself. I may receive a small commission from affiliate links on this or other posts on this web site at no additional costs to you.

 

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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
  • ¾ teaspoon white pepper
  • ¾ teaspoon celery seed
  • 1 ½ cups toasted pecans, divided
  • 1 ½ cups crushed peanut brittle

Instructions

  • Put cabbage, apples, cranberries, onions, seasonings and half the pecans in a large bowl. Add dressing and stir to coat.
  • Pour into serving bowl and chill several hours. 
  • At serving time scatter with remaining pecans and peanut brittle to add a delightful candy crunch.

Notes

*Store bought or your own. 
I sometimes find small boxes at the dollar store too.

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