Crisp, Tart and Refreshing

I am the only one in my family that likes traditional cole slaw. Because of that, I rarely make it. When, on the rare occasion, we buy a bucket of chicken from KFC we always choose mashed potatoes and gravy (how could you not choose this) and mac and cheese (which the boys like but it is just a too little radioactive orange to look appealing to me). If it is just my wife and I getting chicken, I can get the cole slaw.

This does not stop me from making different kinds of slaw. I make a mean Asian slaw but those flavors don’t work with all main dish items. This recipe is another take that brings the fresh flavor of apple to bear.

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A crisp, tart and sweet flavor.

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It calls for black truffle oil. I only had white truffle oil, but made it work. It takes time to juiliene the apples.

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The roasted garlic.

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The dressing. I used my immersion blender to make it.

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Fruity and refreshing!

Green Apple-Truffle Slaw

Prep Time: 0 hours 35 minutes | Cook Time: 0 hours 30 minutes | Makes: 10 cups | Difficulty: Easy


  • 4 large cloves garlic, unpeeled
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon sugar
  • Kosher salt and freshly ground pepper
  • 1/4 cup grapeseed oil
  • 5 Granny Smith apples, julienned
  • 1/2 small head green cabbage, very thinly sliced (about 4 cups)
  • 1/3 cup walnuts, toasted and chopped
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon black truffle oil


Preheat the oven to 400 degrees F. Place the garlic on a piece of foil, drizzle with olive oil and wrap up. Bake until tender, about 30 minutes. Let cool slightly, then squeeze the garlic from its skin.Combine 2 teaspoons water, the roasted garlic, lemon juice, sugar, 1 teaspoon salt, and pepper to taste in a blender or mini food processor. With the motor running, slowly pour in 1/4 cup each olive and grapeseed oils through the feed tube, blending until emulsified.Toss the apples, cabbage, walnuts, parsley and truffle oil in a medium bowl. Add the dressing and toss; season with salt and pepper. Refrigerate the slaw until chilled, about 45 minutes.


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Categories: Fruit, kosher, Low Carb, Salad, Sidedish2, vegan, Vegetable2, Vegetarian

Author:The Ranting Chef

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3 Comments on “Crisp, Tart and Refreshing”

  1. June 15, 2013 at 1:14 pm #

    Sounds delicious. I love tart and just a hint of sweet simultaneously.


  2. June 15, 2013 at 10:15 pm #

    I’ve been looking for a slaw recipe for our big camping trip to Wyoming. I think I’ve found it. Thanks!


  3. June 16, 2013 at 3:11 am #

    Sounds tart enough for me! Must try this!


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