Seasonally available in the wintertime due to its ability to store well, cabbage pairs unexpectedly, but deliciously, with green apple in this recipe. When you make this using a food processor (I use this one) to shred the cabbage and grate the apple, it goes together in a flash. This slaw also keeps well, so if you want to make it the night before you have guests for dinner, the flavors will just have that much more time to meld and it will be delicious. Toss with dressing before chilling in the fridge.
Cabbage and Apple Slaw
3 cups cabbage, shredded (about half a small head of cabbage)
3 green apples, grated or diced
Toss with dressing. Chill before serving.
1/2 cup yogurt (dairy or non dairy)
1 tablespoon apple cider vinegar
1 tablespoon minced fresh ginger or 1/2 teaspoon dried
1 teaspoon coarse sea salt
This is one recipe from my FREE e-book for January: 20 Healthy Soups and Salads. Want it? Click here to have it sent to your email :)
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