Apple Slaw Recipe

 

Preparation:

3 cups of cabbage

3 lemons

1/2 glass celery

3 carrots

dried cranberries

1/4 cup raisins

1 tbsp mayonnaise

2 tsp sea salt

2 tbsp vinegar

2 tbsp lemon juice

2 tablespoon sugar

Method:

Heat a medium container of water to the point of boiling, ¾ full and press ½ of a lemon into it.

Fill a substantial dish with ice water and press second a large portion of lemon in and blend.

At the point when water reaches boiling point, spot cut Napa cabbage and cut fennel into heated water and whiten 30 seconds. Expel from high temp water and plunge in ice water shower. When cool uproot to empty. Keep ice shower for next step.

Sliced pieces of fruit to match stick size pieces leaving skin on and put in ice shower as you cut. Work quick as Granny Smith fruits tan rapidly. I cut my apple fifty-fifty in the wake of evacuating center and left one half in the water until I was carried out cutting the first half.

Channel fruits and dispose of water shower and ice.

With a modest bunch of paper towels, crush all water from emptied cabbage and pieces of fruit until the mixture is as dry as you can get it. Add this to an expansive dish.

Include red cabbage, celery, carrots, cranberries, raisins and scallions.

In a little bowl, place mayonnaise and all different fixings and blend. Taste this and if flavoring needs to be balanced, add to your taste.

Presently add wet mixture to dry mixture and blend to consolidate.

Let slaw sit refrigerated for one hour to mix flavors.

At the point when prepared to serve, blend all the flavors.

Served the dish to your friends and family

Enjoy!