Apple and Cabbage Slaw

Apple and Cabbage Slaw

How fun to have a couple of unseasonably warm days in October. I know this won’t last, but it has given me a chance to get some work done outside. Expected high temps in the mid-eighties again today.

Normally, this time of year I am thinking about soups and fresh baked bread. But I thought I would use some of my Autumn produce in a salad instead. Apples are in season and cabbage is abundant at my local market. It seemed just natural to pair them up.

I love cole slaw. I think I could eat it everyday. I often make slaw with a creamy, mayo based dressing sometimes. Other times, I prefer a vinegar type dressing. For this slaw I went really simple. Just vinegar, a little honey and celery seeds, along with salt and pepper. Then I added thin strips of crisp, fresh apples to the shredded cabbage. The apples added a wonderful crunch and sweetness to the dish.  So simple and so good. Almost any apple will work in this recipe. I prefer super crisp, slightly tart apples, but use what you like. Here is the recipe.

Apple and Cabbage Slaw

6-8 c. shredded cabbage

2 large apples, cored, unpeeled, cut into thin strips

1/2 c. cider vinegar

2 T. honey

1 t. celery seed

salt and pepper to taste

Combine cabbage and apples in a medium bowl. Combine remaining ingredients in a small bowl and stir until well mixed. Pour over the cabbage mixture and toss to coat evenly. Salad can be eaten right away or chilled for a couple of hours.