Apple and Cranberry Coleslaw
Prep Time
Cooking Mode
Vegetable Oil for Frying
50g Rice Vermicelli Noodles, broken
½ cup Panache Dressing Red Wine and Shallot
1 ½ cups 1 Med Granny Smith Apple, Julienne
1 cup Finely Sliced Red Cabbage
1 cup Julienne Carrot
1 cup Julienne Daikon
¾ cup Julienne Red Pepper
½ cup Julienne Red Onion
½ cup Finely Sliced Green Onions
½ cup Coarsely Chopped Compliments Dried Cranberries
½ cup French’s Crispy Fried Onions
¼ cup Sliced Almonds
Vegetable Oil for Frying
50g Rice Vermicelli Noodles, broken
½ cup Panache Dressing Red Wine and Shallot
1 ½ cups 1 Med Granny Smith Apple, Julienne
1 cup Finely Sliced Red Cabbage
1 cup Julienne Carrot
1 cup Julienne Daikon
¾ cup Julienne Red Pepper
½ cup Julienne Red Onion
½ cup Finely Sliced Green Onions
½ cup Coarsely Chopped Compliments Dried Cranberries
½ cup French’s Crispy Fried Onions
¼ cup Sliced Almonds
Directions
1Heat a small pan on your stove over medium heat. Add the almonds, tossing occasionally, toasting until light golden brown, approx. 3-4 mins. Set aside to cool.
2Heat canola oil in a deep sided pot over medium high heat to a temperature of 375°F (190°C). Fry the rice vermicelli noodles in batches until puffed and crisp, approx. 5 secs. Gently turn noodles over, using a slotted spoon, and fry 2 secs longer. Transfer fried noodles to paper towel-lined plate to drain. Set aside.
3Spoon ¼ cup (60 ml) of the Panache Red Wine and Shallot Dressing on the bottom of a large bowl and set two-thirds of the fried vermicelli on top of the dressing. Begin arranging the julienned vegetables in a pyramid-like shape around the fried rice vermicelli noodles; julienne granny smith, finely sliced red cabbage, julienne carrot, julienne daikon, julienne red onion and julienne red pepper.
4Drizzle the arranged vegetables with remaining ¼ cup (60 ml) of the dressing. Top the coleslaw with the finely sliced green onions, chopped Compliments Dried Cranberries, fried onions, and toasted sliced almonds, building the coleslaw as tall as possible. Lightly crush the remaining fried rice vermicelli noodles and sprinkle over the coleslaw.
5Bring the coleslaw to your table and gently mix in front of your guests, blending the coleslaw and dressing throughout. Serve.
Tips
1
If you don’t have a thermometer to measure the oil temperature for frying. Test with a small piece of rice vermicelli noodle. When the oil has reached 375°F (190°C) the noodles will puff up in 2-3 seconds when dropped in the hot oil.
Disclaimer
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Personal Note
Personal Note
