Cakes baked in jars were all the rage last year, the trend opening the door to the potential jars have for transporting far more than pickles and preserves. I love the concept of salad in a jar – like this crunchy, colourful, wilt-free coleslaw. Slaw in a jar is perfect for picnicking, or simply for packing lunch to take to work.
Apple-Infused Coleslaw in a Jar
Preparation Time: 15 mins
Cooking Time: 25 mins
Cooling Time: 20 mins cooling
8 (pint-size) mason jars
2 cups apple juice
1/4 cup apple cider vinegar
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons Dijon mustard
1 tablespoon honey
1/4 cup canola oil
5 cups each thinly shredded purple and green cabbage, divided
2 cups shredded carrot and/or thinly sliced red bell pepper, divided
8 tablespoons sliced green onions, chives or shredded fresh basil, divided
PLACE juice in medium saucepan and bring to a boil over medium heat. Boil for about 25 minutes or until reduced to ¼ cup (reducing the juice will add more sweetness and deepen the apple flavor). Cool to room temperature.
WHISK together reduced juice, vinegar, salt, pepper, mustard and honey. Gradually add oil in a slow, steady stream, whisking constantly until blended. Divide vinaigrette between each of eight mason jars.
LAYER about 1/3 cup purple cabbage, 1/3 cup green cabbage, 2 tablespoons carrot and 1 tablespoon sliced green onions in each mason jar. Add another layer (same quantities excluding green onions) of purple cabbage, green cabbage and carrots. You should have about an inch gap between coleslaw and lid so that it is easy to shake; seal closed. When ready to serve, simply shake to coat. Jars of unshaken coleslaw can be refrigerated for up to 3 days.
Cook’s Tip: In a hurry? Skip reducing the apple juice and just use ¼ cup apple juice. Increase honey to 2 tablespoons total.
Recipe and photo courtesy of the Nestlé kitchens.