Cabbage salad with apple and hot pepper

Votes: 3

Time: 2 hours 15 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 73, total fat 0 G., saturated fats 0 G., proteins 1 G., carbohydrates 19 G., fiber 2 G., cholesterol 0 mg, sodium 182 mg, sugar 15 G.

Sunny Anderson enhances store-bought coleslaw mix with julienned apples, fresh herbs, and pickled jalapeños. It makes a vitamin-packed autumn side dish that pairs perfectly with pulled pork or barbecue chicken sandwiches.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

cole slaw

0.8 kg coleslaw mix (shredded cabbage, carrots and onions)
3/4 cup golden raisins
1/4 cup finely chopped pickled jalapeño
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped fresh Italian parsley
1/4 cup finely chopped fresh mint
2 red apples, cored and cut into strips

Salad dressing

1/4 cup pickled jalapeño brine
1/4 cup unfiltered apple juice without sugar or non-alcoholic cider
0.5 tsp red chili flakes
0.5 tsp chili powder
Coarse salt and freshly ground black pepper

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: white cabbage, jalapeno pepper, apples, cilantro, parsley, mint, apple juice, chili seasoning

Cooking the dish according to the recipe:

Salad:

In a large bowl, combine cabbage mixture, raisins, jalapeño, cilantro, parsley, mint and apples.
Refueling:

In a medium bowl, combine the brine, apple juice or cider, chili flakes, chili powder, a pinch of salt, and a few grinds of black pepper.