Antonis Achilleo; Prop Styling: Kay E. Clarke, Food Styling: Tina Bell Stamos
Active Time:
25 Mins
Total Time:
25 Mins
Yield:
Serves 4

Add sweetness and color to your usual cabbage slaw with this creative side dish that includes green apple, asparagus, basil, and carrots. A vegetable peeler is the best tool to get super thin slices of asparagus. (Buy thicker spears to make this job easier.) We love using angel hair cabbage in this easy salad because it’s delicately shredded and breaks down quickly in the vinaigrette while still maintaining a nice crunch. Unlike other slaw recipes, this one needs to be served immediately, although you can prep the fruit and vegetables a day or two in advance and store them, covered, in the refrigerator.

How to Make It

Step 1

Whisk together oil, vinegar, honey, salt, and pepper in a bowl until smooth. Stir in basil. Set aside.

Step 2

Cut trimmed carrots and asparagus into thin ribbonlike strips using a vegetable peeler; place in a large bowl. Add cabbage, apple, scallions, and oil-vinegar mixture; toss to coat. Serve immediately.