There are situations in life that just call for slaw. I’m thinking any meal that involves bratwurst, is centered around fried items, or involves copious amounts of cheese.
My sister invited me over for cheese fondue this past weekend and I was put on salad duty. It’s a strange fate to be dealt; normally when given dinner party salad responsibilities, I’d want to show off and make something flashy with gobs of blue cheese or rounds of melty goat cheese. But when cheese is already the star of the evening, you’ve got to regroup. You’ve got to eliminate any thoughts of dairy. You’ve got to go light, fresh, crisp, acidic. You’ve got to slaw!
Seeing how we’re smack dab in the heart of fall, I opted for a red cabbage slaw with honeycrisp apples and toasted walnuts. It’s a refreshing counterpoint to rich dishes. It’s simple, it’s pretty, and I think it’d be a hit at any fall dinner.