YIELD: Makes 4 servings
2 T – olive oil
1 T – apple cider vinegar
2 T – sourwood honey
1/2 tsp. – Dijon mustard
1/8 tsp. – sea salt
1/8 tsp. – coarse ground black pepper
1 – medium sized Granny Smith apple, stem removed
1 cup – matchstick carrots
1 cup – red cabbage, finely shredded
1 cup – white cabbage, finely shredded
For Dressing: Place olive oil, vinegar, sourwood honey, Dijon mustard, salt and pepper in a medium-sized mixing bowl and whisk to evenly combine. Keep at room temperature.
For Zoodles: Place the apple on a zoodle maker (stem end facing the front blade and wider end on the back-gripper handle) and turn into zoodles. Place the apple zoodles in the mixing bowl with the dressing, then immediately add the carrots and red and white cabbage. Gently toss to evenly combine all ingredients. Serve immediately for best results.
To serve, divide the slaw evenly between 4 plates.
Serve and enjoy!
Recipe courtesy of Chef Rob Corliss, made for the National Honey Board
To easily slide the sourwood honey out of the 1 T measure – measure the vinegar and olive oil first to wet/grease the tablespoon, then use for measuring the honey.
To make your own zoodles, or similar cuts, you can use a zoodle maker, use a mandolin, use a vegetable peeler to make wide strips or use a knife to cut thin strips.
The slaw is best served immediately, for crisp, clean bright texture and flavor. If you prefer a softer texture and more developed flavor, allow the slaw to marinate, refrigerated, for 30 minutes before serving.