Fall Slaw
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1 apple
- 1/3 cup dried cranberries
- 1/4 cup (56 ml) extra virgin olive oil
- 2 tablespoons (30 ml) apple cider vinegar
- 1 tablespoon (21 grams) honey
- 1 tablespoon (15 grams) dijon mustard
- 1/4 teaspoon kosher salt and a few turns of the pepper mill
- 1 (14-ounce) bag coleslaw mix*
- 2 celery stalks thinly sliced or diced (i include an
- 1/3 cup crumbled blue cheese**
- 1/3 cup chopped smokehouse almonds (may substitute toasted slivered almonds or roasted sunflower seeds)
- Carbohydrate 48.9155 g
- Cholesterol 0 mg
- Fat 0.6805 g
- Fiber 6.6060001707077 g
- Protein 0.5952 g
- Saturated Fat 0.0851 g
- Serving Size 1 1 recipe (245g)
- Sodium 2.89 mg
- Sugar 42.3094998292923 g
- Trans Fat 0.27774 g
- Calories 184 calories
Add the dressing ingredients to a small bowl or jar and whisk or shake until thoroughly blended and emulsified. The dressing may be prepared in advance and stored at room temperature for several hours or refrigerated. Core and thinly slice the apple. (You may further cut into matchsticks or even dice the apple if preferred.) Place the apple, coleslaw, celery, dried cranberries, blue cheese, and almonds in a large bowl. (If you are a particular fan of the cranberries, cheese, and/or nuts, feel free to use half a cup of these items.) Pour the dressing over the salad, and toss to evenly coat. Enjoy immediately or cover and refrigerate for several hours. If you prefer to prep the salad more than 2-3 hours in advance, place the apples in the bottom of the salad bowl and toss with the dressing. (This will prevent browning.) Layer the remaining ingredients on top, ending with the nuts, and lightly cover. Refrigerate until ready to eat, and toss before serving. By the next day, any leftover cabbage will wilt slightly, but the slaw will still taste delicious.
