Sour Apple Sage Coleslaw with Toasted Hazelnuts

   September usually means the beginning of two foods in season: apples of all varieties (one or two are earlier, but most are in September) and hazelnuts.

   I was out walking today and came upon a beautiful sour apple tree bursting with fruit.

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When I saw some had fallen, I had to prevent this tragedy of wasted fruit so I gathered up a bunch to take home. And before you say “You’re stealing from a neighbour,” it was on city property, so they’re fair game. And even if it’s in a neighbour’s yard, knock on their door and ask. People are usually pretty accommodating if you offer to come back with pie.

   Anyways…As I was gathering up apples, I noticed a few scattered hazelnuts. Those were from a tree in a neighbour’s yard. And that particular yard was from someone who wasn’t too accommodating when I asked before. Not everyone is perfect, even if you offer to make homemade nutella with it. I knew more hazelnut trees in a nearby park anyways. The evidence of hazelnuts being in season was all I needed, so I gathered a few hazelnuts and headed home with a salad idea in mind:

Sour Apple Sage Coleslaw with Toasted Hazelnuts

For the Sour Apple Sage Dressing:

1/3 cup finely grated sour apple (try to grate directly into a bowl that captures the juices too)

1/3 cup sour cream

2 Tbsp finely sliced fresh sage leaves

   In a large bowl, combine the grated sour apple, sour cream and sage. Set aside.

For the Toasted Hazelnuts:

15-20 fresh hazelnuts, shelled

   In a small pan over medium high heat, toast the hazelnuts until lightly golden on all sides (about 4-5 minutes). Chop finely and set aside.

For the coleslaw:

2 cups coarsely grated green cabbage

1/2 cup coarsely grated carrot

Reserved Sour Apple Sage Dressing

1/2 tsp salt

1/2 tsp black pepper

Reserved Toasted Hazelnuts

   In the large bowl containing the Sour Apple Sage Dressing, add the cabbage, carrot, salt and pepper. Stir together to coat all of the ingredients completely with dressing. Allow to sit for at least 30 minutes. Serve in bowls and top with a few pinches of Toasted Hazelnuts.  Serves 4.

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