Fresh Apple Slaw with Herbs

Serves 4 · 20 min prep

Ingredients

• 3 medium crisp apples (Granny Smith and Honeycrisp mix)
• 1/2 small head green cabbage
• 6 oz fresh cremini mushrooms
• 1 large carrot
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro
• 2 tbsp fresh dill
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp honey
• 1 tsp Dijon mustard
• 1/4 cup toasted pumpkin seeds
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tsp lemon zest

Instructions

1. 1Core the apples and cut them into thin matchsticks or julienne; place in a large mixing bowl.
2. 2Shred the cabbage finely with a sharp knife or mandoline so the ribbons are delicate and crunchy.
3. 3Wipe the mushrooms and slice them paper-thin so they stay raw and tender in the slaw.
4. 4Peel the carrot and grate it on the large holes of a box grater.
5. 5Add the cabbage, mushrooms, and carrot to the apples.
6. 6Chop the mint, cilantro, and dill roughly and scatter them over the vegetables.
7. 7In a small jar or bowl whisk olive oil, apple cider vinegar, honey, Dijon, lemon zest, salt, and pepper until smooth and emulsified.
8. 8Pour the dressing over the slaw and toss thoroughly with tongs so every strand is lightly coated.
9. 9Let the slaw sit 5 to 10 minutes at room temperature so the apples and cabbage soften just slightly while staying crisp.
10. 10Fold in the toasted pumpkin seeds right before serving for crunch.
11. 11Portion into containers or bowls; it holds well for a few hours as a bright, produce-forward lunch side or light main.