Green Apple Slaw with Grilled Spiced Chicken

Serves 4

For slaw:

  • 2 medium green apples, each cored and cut into matchstick-size strips
  • ½ small head green cabbage, outer leaves removed and very thinly sliced
  • ½ large red onion, thinly sliced
  • 2 tablespoons mint leaves, chopped
  • juice of 1 lemon, about 2 tablespoons
  • ¼ cup mayonnaise
  • 2 tablespoons honey
  • cayenne pepper to taste

For chicken:

  • 1 tablespoon ground cumin
  • 1 tablespoon light brown sugar
  • 1 teaspoon chili powder
  • cayenne pepper to taste
  • 4 6-8 ounce boneless, skinless chicken breasts
  • 1 tablespoon olive oil

First, prepare the slaw. Toss together apple strips, sliced cabbage, sliced red onion, and chopped mint in a large bowl. Stir together lemon juice, mayonnaise, honey, and cayenne in a separate small bowl; pour over apple mixture and toss well. Season with salt and pepper, and set aside while preparing chicken. Mix together cumin, brown sugar, chili powder, and cayenne in a small bowl. Brush chicken with oil, and rub in spice mixture. Season generously with salt and pepper. Grill over medium-high heat in a grill pan or on an outdoor grill for about 7 minutes a side, or until chicken is cooked through and no longer pink in the center. Serve with prepared slaw.

This article and recipes by Charlotte Fekete first appeared in the September 2009 issue of Our State magazine.

Additional apple recipes in this fall collection:

This story was published on

Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.

×