Got half a head of cabbage in last week’s pick from the Garden. I know it sounds odd but since I bought in at half a share from the farm I only get half a head. The other half goes to a neighbor who splits the full share with me. Wonder what she did with her cabbage?
It seems like I’ve been denying creamy coleslaw at every turn the past few weeks. It’s been a popular side dish for some of the meals I’ve eaten out. And, although I’m not a big fan of coleslaw I’ve had a yen for it. I have to skip the creamy part—no dairy. But, you can still make a mighty fine slaw with a sweet vinegar dressing. It’s crisp, a little chewy from the cranberries, and tangy sweet. Oh, and not to mention, pretty!
Inspired by Confetti Coleslaw on All Recipes
Pretty Chopped Slaw
1/2 head of cabbage
1 large carrots, grated
2 ¼ inch slices of red onion
1 green apple
1/4 cup dried cranberries
3 tablespoons honey
3 tablespoons cider vinegar
2 tablespoons grapeseed oil
salt and pepper
Cut the cabbage into 1/8 to 1/4 inch slices and then coarse chop to about about ¾ to 1 inch long. Place in a colander, salt and let drain for about an hour. Rinse the cabbage thoroughly and shake off the excess water. Then dry in a salad spinner or wrap in a clean hand towel to remove the remaining moisture.
Place the dried cabbage in a bowl. Then add:
• Carrot, grated or julienned
• Green apple, sliced into 1/8 inch slices, then sliced into ¼ inch matchsticks, and each of those cut into thirds
• Red onion diced into ¼ inch pieces
Sprinkle with the juice from the lemon. Add salt and pepper. Stir together.
Next mix the honey, vinegar, and grapeseed oil together. Pour over the slaw and mix well. Refrigerate at least an hour before serving.