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Apple, Raisin and Celery Seed Slaw

Mariel here. We’ve got one more Labor Day dish to throw at you before you duck out for the long weekend. Inspired by the bushels of apples cropping up at a market near you, this Apple-y medley is the illicit lovechild of a Classic Cabbage Coleslaw and a Waldorf Salad. It doesn’t need much of an intro –  I’m sure you can easily imagine its tarty, crunchy deliciousness – but I will say this: don’t use Macintosh, Golden or Red Delicious Apples. You’re looking for the hard, crisp, not-too-sweet variety.

Pile it on our Pulled Chicken Sammies, pair it with our Slow-Roasted BBQ Spareribs, or simply stock it in the fridge for a quick (and healthy!) snack, this snappy little side dish is just the beginning of what autumn has to offer.

Apple, Raisin and Celery Seed Slaw
Makes 10 large servings

Ingredients for the Slaw:
3 crisp sweet-tart apples, cored and cut into matchstick-size strips (I used 1 Granny Smith and 2 Galas) – $2.99
6 ribs of celery, chopped – $1.50
3 large carrots, washed, peeled and coarsely grated – $1.07
½-cup raisins – $2.19
2 Tablespoons sweet onion, minced – $0.79

For the Dressing:
3 Tablespoons low-fat mayo – stock
1/3-cup cider vinegar – stock
1 Tablespoon maple syrup (the real stuff, not Aunt Jemima; you can also sub in brown sugar) – $3.49
1 Tablespoon celery seeds (or poppy seeds will work) – stock
Salt and pepper to taste – stock
Grand total assuming well-stocked kitchen: $8.54
Cost per serving: $0.85

1. Whisk mayo, vinegar, celery seeds, maple syrup, salt and pepper in a medium glass bowl. Set aside.

2. Chop, dice or julienne the slaw ingredients and combine in a large bowl. Toss with the dressing, cover and refrigerate for 30 minutes before serving. Can be prepped the day ahead, just re-toss once you’re ready to dig in.