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Apple Basil Slaw

Square Roots | 09.26.19

The warm-day nostalgia of a crisp slaw, combined with the seasonality of fresh apples, makes for a nice balance of sweet and tart. Developed by Next-Gen Farmer Jacque Kirila, this recipe is great for the summer to fall transition. Layer flavor into simple sandwiches, add crunch to a quick salad, or pair with a hearty protein for a fall dinner. And while you’re in the kitchen, make a second batch; this one only gets more flavorful after a day in the fridge.

Apple Basil Slaw

Slaw Ingredients
  • ½ head of cabbage, red preferred (green will work too), thinly sliced or shredded

  • 2 large carrots, grated

  • 2 sweet-tart apples, Fuji or Honeycrisp, shredded or spiralized

  • 1 pack of Square Roots basil (1 cup)

  • ½ cup toasted pecans, coarsely chopped

Dressing Ingredients
  • ¼ cup extra virgin olive oil or canola oil

  • 3 Tbsp apple cider vinegar

  • 2 Tbsp honey

  • 1 Tbsp lemon juice

  • ¼ tsp fine sea salt

  • Salt and pepper to taste

Yield: 2-4 servings

  1. Blend all dressing ingredients in a medium-size bowl. Whisk together (or pop into a blender) until smooth.

  2. Combine the cabbage, carrots, apples, and pecans in a large bowl. Add dressing incrementally, and toss until distributed. Tear the basil by hand to prevent bruising, and gently mix in. Season with salt and pepper to taste.

  3. Top with toasted pecans and a couple of basil leaves.

Next-Level Tips
  • Load in additional veggies like shaved beets or brussels sprouts.

  • Substitute sunflower seeds or your favorite nuts for variations in flavor.

  • Add greek yogurt or mayonnaise for a creamier dressing.

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