Recipe: Rainbow Cabbage Slaw with Apple-Pecan Dressing

This is one of my favorite go-to salads - I’ve eaten it for over 10 years, and I never get tired of it! It’s crunchy with a hint of sweetness and an (almost) maple-y flavor from the pecans. It makes eating a salad a treat. This salad is packed with nutrients – from colorful polyphenols to cruciferous cabbage. It’s been adjusted over the years but here is the basic recipe. Have fun with it and enjoy!

Ingredients:

Slaw:

• 3 cups shredded red cabbage

• 3 cups shredded green cabbage

• 1 carrot, grated or julienned

• ½ bell pepper, chopped (red, yellow, or orange)

• ½ apple, chopped

Dressing:

• 1/4 cup pecans

• ½ apple

• 2 tablespoons apple cider vinegar

• ½ cup water

Toppings:

• 2 tablespoons toasted sesame seeds (or sunflower seeds)

• *Optional - Additional chopped pecans

• *Optional - 2 tablespoons dried fruit of choice, such as dried cherries, raisins, or dried cranberries

Instructions:

1. Make the Slaw:

   In a large bowl, combine red cabbage, green cabbage, carrot, and bell pepper..Toss to mix well.

2. Make the Dressing:

   In a blender or food processor, combine pecans, apple, apple cider vinegar, water. Blend until smooth and creamy. Add more water as needed to reach desired consistency.

3. Assemble:

   Pour 1/2 the dressing over the slaw mixture. Toss thoroughly until all vegetables are coated with dressing. Taste and add more dressing or flavor as desired.

4. Serve:

   Transfer to a serving bowl and sprinkle with toasted sesame seeds (and extra pecans if desired) and dried fruit (if using)

   
   

Tips:

• This slaw keeps well in the fridge for up to 3 days and gets even tastier as it sits..

• If you prefer a lighter dressing, reduce the amount of pecans or use more water.

• Can lightly toast pecans for added flavor