Join us at The Ticking Tent in New Preston, CT on May 3rd!
Tickets available here
The Oldwick shop is open Wednesday - Saturday, 11:00 - 5:00
This is a Bon Appetit recipe I first had on the Vineyard over the summer of 2001. Coleslaw is something I can generally take or leave, however, this recipe was a standout and I end up pulling it out every summer, often for the 4th of July. It's a breeze to make and the combination of Granny Smith apples and poppy seeds make it very refreshing and pretty. My grocery store was out of frozen apple concentrate this time so I used regular unsweetened apple juice instead and it was fine. Give it a try!
Apple and Poppy Seed Coleslaw
8 cups shredded green cabbage (about 1 small head)
3 medium carrots, peeled, coarsely grated
3 medium Granny Smiths, peeled, coarsely grated
4 green onions, thinly sliced
3 - 4 tablespoons apple cider vinegar
2/3 cup sour cream
½ cup mayonnaise
¼ cup frozen apple juice concentrate, thawed
2 tablespoons poppy seeds
Mix cabbage, carrots, apples, and green onions in a bowl. Add vinegar and toss to coat.
Whisk sour cream, mayonnaise, apple juice concentrate, and poppy seeds in medium bowl to blend.
Add cabbage mix and toss to blend. Season.
Serves 8 – 10
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While savory tarts are standard fare in French pastry shops, at the time it seemed foreign and sophisticated to me. The truth is, there is nothing fancy about it.
