Did you think coleslaw was just for a hot summer picnic?
Well I’ll tell ya, the best coleslaw happens in the fall, at least here in New England.
The secret is the sweetness in the quality of fresh local cabbage!
And the fresh apples too! Succulent red cabbage can be hard to find so if you don’t find the best, use less of it just for color and more of the sweet green cabbage. Also fresh celery at the farmer’s market has thin stalks and tons of nutrient rich leaves with great flavor and it looks oh so pretty. Enjoy the recipe that my husband and I came up with. Truth is he makes it for me all the time. So if your lucky enough to have a partner that likes to cook or cut veggies, then give the recipe to them and enjoy!
1 medium green cabbage (cut off the bottom of the cabbage so that it sits flat)
½ red cabbage (cut off the bottom of the cabbage so that it sits flat)
1 firm, sweet red apple
juice of ½ lemon
celery ¼ cup diced
2 medium carrots, peeled and grated
organic golden raisins, ¼ cup
1 teaspoon sea salt
½ cup Vegenaise or alternative mayo
2 TBS extra virgin olive oil
1 tsp good white wine vinegar
1 TBS Dijon mustard
2 tsps maple syrup
freshly ground black pepper
Cut the green cabbage into quarters, core each section, slice crosswise in a julienne cut.
Cut the ½ red cabbage in half, core, and julienne crosswise.
Cut the apple into 4 sections, core, then cut into thin slices and coat generously in lemon juice.
Combine all the slaw ingredients (cabbages, apple, lemon, celery, carrots, golden raisins, and sea salt) in a large bowl and mix gently by hand.
Let stand as you make the dressing.
In a small bowl mix together the dressing ingredients.
Add the dressing to the slaw and mix until the slaw is evenly coated.
Let stand a bit, then adjust seasonings to taste.