In the Kitchen
Honeysuckle creator Dzung Lewis strives to inspire young women to use food and lifestyle choices to develop creativity...View the Recipe
In the fall, when apples are super fresh, they’re tart and crisp and sooo juicy. Biting into one just off the tree is kind of the best.
When you go to cook with them, though, you tend to think dessert.
Don’t get us wrong, we love a good apple pie or crisp, but you lose the juicy crunch when you soften them up.
This recipe allows you to incorporate them into your meals in a super fresh way, as part of a slaw you can eat alongside protein like chicken, fish, or burgers.
WHY WE LOVE THIS RECIPE
Fruit in a salad can turn greens watery or overpower other ingredients, but not if you do it right. This slaw is crunchy and refreshingly light. Apples provide vitamin C and inflammation-fighting flavonoids, the red cabbage is chock full of vitamin K, and it’s a great way to get some vinegar into your diet.