In the late fall, when apples are super fresh, they’re tart and crisp and sooo juicy. Biting into one just off the tree is kind of the best.
When you go to cook with them, though, you tend to think dessert.
Don’t get us wrong, we love a good apple pie or crisp, but you lose the juicy crunch when you soften them up.
This recipe allows you to incorporate them into your meals in a super fresh way, as part of a slaw you can eat alongside protein like chicken, fish, or burgers.
INGREDIENTS
5 cups shredded red cabbage (about 1 1/2 pounds)
1/2 cup dried Currants
1/3 cup Apple Cider vinegar
2 tablespoons Maple Syrup
2 teaspoons Barleans Flax oil
1/2 teaspoon freshly Cinnamon
2 1/4 cups thinly sliced Gala or fugi apples apples
1/2 cup Pistachio nuts, shelled
DIRECTIONS
Combine cabbage and currants in a large bowl.
Combine vinegar and next 4 ingredients (vinegar through cinnamon), stirring with a whisk; drizzle over cabbage mixture, tossing gently to coat.
Cover and chill 2 hours.
Add apple, and toss well to combine.
Sprinkle with pecans.
WHY WE LOVE THIS RECIPE
Fruit in a salad can turn greens watery or overpower other ingredients, but not if you do it right. This slaw is crunchy and refreshingly light. Apples provide vitamin C and inflammation fighting flavonoids, the red cabbage is chock full of vitamin K, and it’s a great way to some Apple Cider Vinegar into your diet.
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