This autumn slaw is a nice alternative to the traditional summer slaws that we typically think of that are slathered in mayonnaise. Its colors are vibrant and each bite bursts with a fresh flavor-filled crunch. It’s great with the addition of toasted almonds. This dish is super simple to prepare and can be enjoyed as a side dish or would make a nice addition to a salad of mixed greens of your choice. For an extra hearty and protein-filled meal, I would recommend adding an excellent ingredient such as quinoa.
I would like to thank the folks from Hannaford for this recipe in their brilliant recipe-filled Fresh publication. This slaw is simple to prepare with only a few steps. Also, if you are planning to bring this dressed slaw to your next gathering. It can be refrigerated, covered, for up to two days before serving, or simply enjoyed right away.
1/2 Cup Apple Cider Vinegar
1 Tablespoon Whole-Grain Mustard
1 Tablespoon Sugar
1/2 Teaspoon Ground Black Pepper
1/4 Cup Vegetable Oil
1/2 Head Red or Green Cabbage, Cored and Very Thinly Sliced
1 Large Granny Smith Apple, Cored and Cut Into Matchsticks
1/2 Small Red Onion, Very Thinly Sliced
1 Cup Pecans, Toasted and Coarsely Chopped
1/2 Cup Dried Cranberries or Cherries
Making the Dressing
Combining the Remaining Ingredients
Add the remaining ingredients and make sure to toss well in order to coat thoroughly.
Before serving, let the slaw sit at room temperature for at least ten minutes before serving and enjoy.
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