It was a blast participating in the Block Party hosted by Chef Plum at the Taste of Danbury on Saturday. Thanks to all those who came out to support my “live” performance. It was wonderful to actually meet in real life two bloggers, Sarah of Sarah’s Cucina Bella and Jeanette of Jeanette’s Healthy Living, whom I truly enjoy following in the digital universe.
My demo was inspired by Oktoberfest because even though we try ~ one cannot live on beer and brats alone.
This tangy, crunchy slaw is the perfect accompaniment for any German-inspired feast.
- 1/4 head red cabbage
- 1/4 head green cabbage
- 2 carrots
- 1 apple (preferably Granny Smith)
- 3 tablespoons apple cider vinegar
- Juice of 1/2 lemon
- 1/2 cup sour cream
- 3 tablespoons prepared horseradish
- 1 Tablespoon maple syrup
- 1 teaspoon caraway seeds
- 2-3 strips cooked bacon, crumbled
- Salt and pepper, to taste
- Using a food processor with the grating blade, shred the cabbages, carrots and apple. Alternatively, you could just use a box grater.
- Scrap the shredded ingredients into a large bowl and set aside.
- In a medium bowl whisk together the cider vinegar, lemon juice, sour cream, horseradish and maple syrup. Season with salt and pepper to taste.
- Pour the dressing over the shredded ingredients and toss to coat.
- Sprinkle on the caraway seeds and crumbled bacon.
- Let it sit for 5-10 minutes to let the flavors marry and serve.
You can make this slaw the day before you plan to serve it. Just note that it will last in the refrigerator only about day or two before it becomes soggy.
Any plans to attend or host an Oktoberfest celebration? What’s on your menu?