Equipment
Ingredients
slaw
- 1 apple, cored and shredded
- 567 g green cabbage, shredded
- 100 g white onion, shredded
- 150 g carrot, shredded
- 80 g yellow raisins
- 500 g ice
dressing
- 114 g mayonnaise
- 41 g horseradish
- 30 ml cider vinegar
- 26 g sugar
- 15 g dijon mustard
- 1 g celery seeds
- 2 g sea salt
- 1 g black pepper
Nutrition (per serving)
Method
Preheat the smoker or grill to 107°C (225°F) and add applewood or hickory chips for smoke production.
Shred the apple, cabbage, onion, and carrots into thin strips and combine them with the raisins in a large bowl.
Distribute the vegetable mixture into aluminum foil pans at a maximum depth of 2.5cm (1 inch), then place these pans directly on top of secondary pans filled with ice.
Place the ice-supported pans into the smoker and smoke for 10-15 minutes at 107°C (225°F) until the vegetables appear lightly bronzed.
Whisk together the mayonnaise, horseradish, cider vinegar, sugar, mustard, and celery seeds in a separate bowl until the sugar is fully dissolved.
Toss the smoked vegetable mixture with the dressing and season with salt and pepper to taste.
Chef's Notes
- Ensure your cabbage is very finely shredded for the best texture. A mandoline slicer is ideal for achieving uniform, thin strands.
- Don't over-smoke the vegetables; the goal is a subtle smoky aroma, not an overpowering flavor. The ice bath is crucial for preventing overcooking.
- For a richer flavor, consider using a good quality, full-fat mayonnaise. The horseradish should be fresh or good quality prepared horseradish for the best pungency.
- Allow the slaw to rest for at least 15-30 minutes after dressing. This allows the flavors to meld and the cabbage to soften slightly, improving the texture.
Storage
Refrigerator: 4 hours — Slaw will lose its crispness and become watery if stored longer.
