It’s everything you could ask of your slaw: it’s crunchy, sweet, and refreshing. It’s downright delicious without a cup of unhealthy mayonnaise. The pomegranate seeds are a pretty red pop of color but you can leave the red skins on your apples for even more. To save time slicing, break out your food processor and use the slicing attachment. The vinegary dressing can be made a day ahead of time, though wait to slice all of your veggies until the day of: the endive and apples start browning as soon as they’re cut. Enjoy the slaw on its own, or pile it over pulled pork sandwiches.
2 tablespoons extra-virgin olive oil
1 tablespoon champagne vinegar
2 teaspoons chopped shallot
1 teaspoon Dijon mustard
½ teaspoon honey
¼ teaspoon kosher salt
3 heads Belgian endive, trimmed and thinly sliced lengthwise (about 3 cups)
1 medium-size Fuji apple, cut into matchsticks (about 1 cup)
¼ cup pomegranate arils
Sat fat 1.04 g
How to Make It
Whisk together oil, vinegar, shallot, Dijon, honey, and salt.
Toss together endive, apple, and pomegranate arils. Drizzle with dressing; toss to coat. Serve on pulled pork sandwiches.
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