Warm cabbage salad

I can’t stop with the apples! Here’s another recipe to help you use up all those great tart apples you have on hand. It also uses apple cider vinegar and apple cider – so all the bases are covered!

This coleslaw is vibrant, just like the foliage right now…perfect for a fall gathering with friends. You can sauté the cabbage to your liking – wilted, soft, or quite crispy. It’s up to you. And this is quite easy to make so go grab the ingredients and whip this up.

To give full credit, this recipe is from Clean Start, by Terry Walters. I’ve posted other recipes from her cookbooks. They have such beautiful food photos and they are all about “enjoying healthy, delicious, clean food every day”.  

Ingredients

1 medium onion, cut into thin wedges
2 Tbsp Olive Oil
3 cups thinly sliced red cabbage
3 cups thinly sliced green cabbage
1 cup dried cranberries
2 Tbsp mirin
1 apple (tart, firm variety)
Salt

Dressing:
2 Tbsp mustard seeds
2 Tbsp brown rice syrup
1 1/2 tsp apple cider vinegar
2 Tbsp apple cider

Method

In a Dutch oven over medium heat, sauté onion in oil 6 minutes or until very soft. Stir in cabbage and mirin and continue sautéing until cabbage starts to soften (about 4 minutes or to your liking). Remove from heat, add cranberries and set aside.

In a small dry skillet over low heat, lightly toast the mustard seeds for 2 minutes or until fragrant, being careful not to burn. Add brown rice syrup, apple cider vinegar, and apple cider and whisk 1 minute. Remove from heat and set aside.

Core apple and cut into thin slices. Return cabbage to medium heat, add apples, drizzle with dressing and fold to coat evenly through. Season to taste with salt, remove from heat and serve.

Bring It

Easy, just throw it in a bowl and BRING IT! J