4 granny smith apples cored halved cut into julienne skin left on
2 tablespoons granulated sugar
6 cups cabbage shredded green finely
6 servings kosher salt and pepper black freshly ground
0.5 cup mayonnaise
2 tablespoons onion spanish finely chopped
2 bell peppers red cored seeded thinly sliced
2 tablespoons chile pepper red thinly sliced on the bias
2 tablespoons scallions thinly sliced on the bias
2 tablespoons shallots finely chopped
0.3 cup cup heavy whipping cream sour
2 cups watercress sprigs
0.3 cup citrus champagne vinegar
Equipment
bowl
blender
Directions
Combine the cabbage and bell peppers in a large bowl and mix well. Toss with the sugar and allow to macerate for 15 minutes.
For the dressing, combine all the ingredients in a blender and blend until smooth.
Add the apples, watercress, shallots, chile pepper, scallions, dill, and parsley to the cabbage and peppers and mix well. Toss with the dressing to coat and serve.
