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 November 2018
Propping/styling and photography by Wendy Perry
Carolina Country Magazine Contributing Recipes Editor
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Candy Apple Slaw
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 cup honey mustard dressing, your own or store bought
- 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
I sometimes find small boxes at the dollar store too.
