Autumn Apple Slaw

Last night was a fried chicken feeding, and what better on a warm autumn night to go with fried chicken than slaw! This slaw has a racy splash of apple cider vinegar and a goodly amount of ginger spiked with a bit of celery seed.

Happy Cooking!
David

Dressing
3/4 oz. ginger, peeled and sliced thinly across the grain
3/8 oz. garlic, peeled and crushed
1/2 oz. honey
1 oz. apple cider vinegar
3 oz. Best Foods mayonnaise
1/8 t. celery seeds

Combine the ginger and garlic in the cup of a smoothie machine, and place on the scale. If you don’t have a smoothie machine, a blender will work, but you will probably have to double the batch. If you don’t have a scale, consider buying a scale.

Measure the honey into the top,

then the vinegar.

Screw the blade base on, and process until smooth, shaking as needed to incorporate all chunks.

Unscrew the base, and return to the scale. Zero the scale, then measure the mayonnaie in. Spoon the 1/8 t. of celery seed on top, and screw the blade base back on. Process just to mix.

Reserve. Stores well for up to two days in the refrigerator.

Vegetables for Slaw
12 oz. napa cabbage, sliced into 1/4″ strips
1 1/2 oz. carrot, peeled and julienned on the mandolin
7 oz. apple, julienned on the mandolin
1 1/2 oz. scallions, green part only, sliced 1/8″
1 oz. cilantro, rinsed, shaken dry, and roughly chopped

Prepare all ingredients as directed, then combine in a suitable bowl wtih the sauce and mix to distribute evenly. Season to taste with salt and pepper. Allow to sit for half an hour to allow the sauce to soften the vegetables. Be ready for a bright splash of flavor next to your fried chicken!

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About david@davidgingrass.com

David Gingrass is a food and beverage operations professional with a career spanning more than three decades. His fascination with and love for food, wine and entertaining allows him to view his work as both a vocation and an avocation. Gingrass graduated from the Culinary Institute of America in Hyde Park, New York then cooked in the Bay Area for two years before landing a job at Wolfgang Puck’s original Spago Restaurant in West Hollywood. There he learned to make the signature breads and sausages that he became known for at Postrio and Hawthorne Lane. He was soon promoted to kitchen manager and managed the operational and expense control aspects of Puck’s iconic restaurant for the next four years. Gingrass returned to San Francisco in 1989 when Puck tapped him and his then-wife Anne to open Postrio, Puck’s third restaurant and his first outside of Los Angeles. Postrio opened to rave reviews and soon became the #1 popular Bay Area restaurant in the prestigious Zagat survey. Five and a half years later, the opportunity to open a restaurant of his own presented itself. Hawthorne Lane opened in 1995 and was a San Francisco dining institution for over twelve years, catering to the likes of Julia Child, Jacques Pepin, Mayor Willie Brown, James Carville, President Clinton and First Lady Hilary Clinton. He closed Hawthorne Lane at the end of its fifteen-year lease in 2009 to build a consulting practice for the hospitality industry, sharing his wealth of culinary and operational experiences with new and existing restaurants, assisting them to become successful and profitable.

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