Red Cabbage Slaw

TGIF!  We spent last weekend in the thumb of Michigan and went to a corn maze for the first time ever.  If you have time on your hands this weekend and are looking for a fun fall outing, look for a local corn maze.  We visited Depner Farms Corn Maze in Caseville and we wandered 9 acres of corn with our flashlights in hand.  Luckily we were able to find our way out, no using the emergency exit for us.  We also made one last pass through my favorite farm market, Port Austin Farmers Market.  Things are winding down, but it wasn’t too late to buy some great local produce. We also made one last visit of the season to my favorite grocery, Country View Bulk Foods in Snover, MI.  Weekends don’t get much better.

This recipe is a nice break from the same old mayo coleslaw.  I was really hesitant to add apple, but thought what the heck; I can always pick it out if it’s a bust.  It added some really nice flavor and color too.  I think this could become a meal rather than a side salad.  I would toss in some shredded chicken and cashews or almonds and it would be a perfect quick dinner. This is just an amazing contrast of flavors, colors and textures.  Don’t be afraid to give this a try.  Green cabbage would work well too; it just wouldn’t be as pretty.  It’s delicious as a salad but was even more amazing on pulled pork sandwich.  It added such nice crunch and flavor.  (Pulled pork recipe will follow soon)

4 cups shredded or chopped red cabbage

½ cup chopped onion

1 medium apple cored and chopped with skin

1 large jalapeno pepper, seeded and chopped (optional)

¼ cup chopped fresh flat leaf parsley

2 tbsp. lemon juice

4 tbsp. red wine vinegar

2 tbsp. olive oil

1 tbsp. sugar

½ teaspoon mustard seed

Salt and pepper to taste

Add cabbage, onion, apple, jalapeno and parsley to large mixing bowl.  Mix lemon, vinegar, olive oil, sugar, mustard seed and salt and pepper in small mixing bowl.  Wisk until well blended.  Pour over cabbage mixture and toss until ingredients are well mixed.  This keeps nicely for several days in the refrigerator so don’t be afraid to make a little extra.

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