Spicy Granny Smith Appleslaw For A Crowd Recipes

Steps:

• Whisk together the oil, mustard, honey, lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Add the mint, parsley, apples and fennel and toss them together until they are coated in the dressing. Top with the fennel fronds. Serve immediately.

Steps:

• In a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions. In a small bowl, mix together mayonnaise, brown sugar, and lemon juice. Pour dressing over salad.

Steps:

• Put the oil, mustard, lemon juice and honey in a large bowl and whisk until well combined.
• Add the cabbage, apples, radishes and onion and toss until thoroughly combined. Sprinkle with salt and pepper and refrigerate until ready to serve. (It's best to let the slaw rest for an hour or so to allow the flavors to mellow. You can let it sit even longer, up to a few hours, before the apples start to discolor; just drain the slaw before continuing.)
• Just before serving, toss with the parsley. Adjust seasoning to taste.

Steps:

• Combine first 5 ingredients in large bowl.
• Mix dressing and ginger until blended. Add to apple mixture; toss to evenly coat.
• Refrigerate several hours or until chilled.

Steps:

• Whisk sour cream, sugar, vinegar, and ranch seasoning in large bowl to blend.
• Add cabbage mixture, apples, green onions and celery. Toss to coat. Season, to taste, with salt and pepper. Cover tightly and chill for 20 minutes or up to 4 hours. Serve cold.

Steps:

• Immediately after cutting up the apples, toss them with a little bit of vinegar to stop them from browning.
• Combine the oil, vinegar, salt, fresh basil, Dijon mustard, Tabasco pepper sauce of choice, and green onions in a large salad bowl and mix well.
• Stir in both cabbages and apples. Cover and chill several hours or overnight.
• Best prepared at least 4 hours in advance or overnight for best flavor.