The Maine woods are dotted with ancient apple trees, a reminder that much of today’s forest was once cultivated land. Pastures, hay fields, and orchards reverted to woods when farming waned. Using our own apples in new and different ways is always a challenge. For this recipe, the tart, crunchy Granny Smith apple works well. Serve this slaw with Roast Pork Loin with Rosemary and Garlic or Bourbon and Brown Sugar Gravlax.

Napa Cabbage and Apple Cole Slaw
Arrows Restaurant, Ogunquit

1 large head Napa cabbage
1 cup Mayonnaise
½ cup red wine vinegar
3 Tablespoons whole-grain mustard
2 Granny Smith apples, peeled, halved, cored, and thinly sliced
1 large red onion, peeled, halved, and thinly sliced
Kosher salt
Freshly ground black pepper

Cut the cabbage lengthwise in half and remove the core. Finely shred the cabbage with a sharp knife.Whisk the mayonnaise, vinegar, and mustard together in a large bowl. Add the cabbage, apples, and onion and toss to coat well. Season with salt and pepper to taste. Serve at once or cover and refrigerate for up to 1 day.

Serves 6.

Arrows Restaurant in Ogunquit is run by its two chef-owners, Clark Frasier and Mark Gaier.