Hoppy Tart Apple Slaw
The hoppy bitterness of India pale ales is a fantastic foil to sweet-tart apples. Don’t dump the apple-infused beer marinade - drink it!
Ingredients
2 medium-sized crisp, tart apples*
1 bottle (12 oz.) citrusy IPA*
6 cups shredded purple cabbage
1 cup shredded carrots or parsnips
1/3 cup minced green onions
3 Tbsp. fresh lemon juice
1 1/2 Tbsp. maple syrup
2 to 3 Tbsp. olive oil
Salt and pepper
Directions
Combine cabbage, carrots or parsnips and onions in a large bowl. Toss with lemon juice, maple syrup and olive oil. Set aside.
Slicing close to the core, cut the apples off the core into 4 chunks each. Slice the chunks 1/8-inch thick, then cut the slices into narrow strips. Place apple strips in a bowl and cover with the IPA. Let veggies and apples do their marinating thing for about 30 minutes, occasionally tossing contents of each bowl.
Drain the apples. (Don’t toss the liquid; drink it!) Squeeze them lightly in paper towels. Toss with veggies, plus salt and pepper to taste. Serve slaw soon thereafter, or cover it tightly with plastic wrap and refrigerate for up to an hour or two.
Suggestions
* Terese recommends Crimson Crisp or Northern Spy apples; however, if you cannot find these in your area, Honeycrisp and Cortland will also do nicely. Or really, most any firm, fresh local apple. For the beer, Karben4 Brewery’s Fantasy Factory IPA is a great choice in this recipe.
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