Calling Spring Coleslaw

Dear Spring,

Please come out and play. The flowers have begun to bloom and the farmers’ markets are soon to open. Would you kindly ripen the local fruit? I’d appreciate it greatly.

Looking forward to your sunny days,

A Winter Eater

I know spring is coming when the daffodils begin to bloom. You can see them growing wild beside the freeway, popping up like yellow smiles beckoning the sun. It makes me want to climb into my bathing suit and take a book outside to tan. But the temperatures in Seattle are just grazing the mid 40s. That’s way to cold to be running around half naked.

Instead, I say we eat for spring. Like a Native American Rain Dance, I offer up my mom’s Apple Slaw. Come sunny weather. Come sweet, ripe fruit. Come humming birds, back yard BBQs, and baseball games. Come spring.

This is not your average coleslaw. It’s a dance of flavors and a call to warmer days. Unlike many coleslaw recipes, it’s not heavy with mayo or swimming in vinegar. The apples give it a sweet and tart bite. But, it’s the celery seed that make this cabbage concoction a star side dish. It adds warmth to this cool concoction and balances the temperature like a cold beer on a hot day.

As for cost, cabbage and apples are incredibly cheap ingredients. If you don’t have celery seed, it is an additional cost. Buying new spices can always make recipes pricey, but it’s only about $7.00 at Safeway. You’re not using a lot and you’re going to want to make this again. I guarantee it. This is one investment you won’t regret.

Apple Slaw
Serves 6

My mom cut this recipe from a magazine years ago and then she started adding apple to it. It is best on the second day, so save yourself some work and prep it ahead of time.

3 TBS fat-free mayonnaise (regular will work too)
1½ tsp sugar
½ tsp celery seed
1½ tsp cider vinegar
1/8 tsp salt
4 cups packaged cabbage-and-carrot coleslaw mix
2 apples, chopped (I prefer Braeburns, but any sweet apple will do)

Whisk together mayonnaise, sugar, celery seed, vinegar, and salt. Toss coleslaw mix and apples in dressing. Cover and refrigerate at least one hour before serving.

Recipe in print-friendly format

About Mikaela Cowles

I’m a food-gobbling, book-reading, aspiring photog. Born and raised in Seattle, I love dancing in the rain, bouquets of fresh basil and green grass between my toes. I like how kneading butter into flour makes my fingers soft. I’m passionate about all things sweet potato. I prefer my coffee black, my scotch on the rocks and my steak bloody. I hunt, when I have time; play basketball; and hike. I’ve been known to laugh so hard I hyperventilate. And, I’m the owner of Making Language Count, a boutique freelance writing business.

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