Apple and radish slaw

We’re coming into apple season and I couldn’t be more thrilled. We get a great local bounty, and my recipe book (combination paper and computer) is already bursting with ideas for both sweet and savory recipes.

Here is one of the first, a crunchy, slightly sweet and tangy slaw. Honeycrisp apples are one of my favorites and have a beautiful texture.

Note: I use a mixture of yogurt and sour cream for the dressing, but you can also substitute a little buttermilk or kefir for the yogurt, retaining some of that tang. I also used some Asian red pepper mayonnaise; you can also use a regular spicy mayo or omit it altogether, adding some red pepper flakes instead.

You”ll need:

1 large honeycrisp apple

7-8 breakfast radishes

juice of one lemon

1 t lemon zest

2 T Greek yogurt

2 T sour cream

1 T red pepper miso mayonnaise

1/2 t pink peppercorns

salt, pepper

1. You can use a mandolin or a grater attachment, but I find its quicker and easier to do this with a trusty sharp chef’s knife. Core the apple and slice thinly, cutting the larger slices in half.

2. Squeeze fresh lemon juice over the apples and mix with your hands to coat well.

3. Trim the radishes and do the same, combining them with the apples in a large bowl. Season lightly with salt and pepper.

4. Gently fold in the sour cream, lemon zest, and mayonnaise into the yogurt, then whisk together and dress salad. Top with lightly crushed pink peppercorns.