I posted this recipe back in the spring, but I think autumn is also a great time to take in the bounty of the late summer and early fall harvest with a refreshing take on the old school cole slaw. This combination of cabbages, carrots, walnuts and cranberries definitely ups the ante and takes your slaw from boring to extravagant!
Red cabbage contains a powerful anti-inflammatory called anthocyanin, which is a phytochemical that experts believe may have powerful antioxidant and anti-inflammatory properties, making this salad a good choice for post-run recovery. Add it to your Sunday schedule and make those football get-togethers healthful and flavorful.
1 Full Head of Red Cabbage, Shredded
1 Full Head of Green Cabbage, Shredded
Fresh Apples (I like Fuji because they are sweet, but you can use any variety) leave skin on and julienne
2-3 lbs of Fresh Carrots, Julienned
Juice of 1 Lemon (Squeeze fresh lemon juice over apples to prevent oxidation)
1-2 Cups Dried Cranberries (dried cherries, dates, or raisins work too)
1 Cup Chopped Walnuts, Lightly Toasted
1/3 Cup Rice Vinegar
1/3 Cup Champagne Vinegar
3-4 Tbsp. Honey
1 tsp Salt
Freshly Ground Black Pepper
Julienne or shred the cabbage and carrots, then toss cabbage, apples, and cranberries together in a large bowl. Use a whisk to combine the dressing in a different bowl. Pour the dressing over the ingredients and toss well. Sprinkle with walnuts.
This recipe makes A LOT of salad/slaw. You could easily half it. Also, I sometimes sprinkle a bit more vinegar if you think it looks dry because it makes so much that you have to use 2 bowls to mix it.