As the temperatures fall cooler here in New York, I find myself embracing lots of warming squashes and cabbage. Last week, with a little extra cabbage on my hands, I decided to whip together this sweet apple slaw. This recipe, is delicious on its own, folded into a sandwich, tossed with baby spinach in a salad, and even sauteed in a little olive oil as a warm side dish.
Red Cabbage Slaw with Apples
Serving size: 2-4
Ingredients
for the salad
1/2 head red cabbage, finely chopped
3 apples, cored and diced
1/4 cup golden yellow raisins
for the dressing
1/4 cup almond butter (organic, if possible)
¼ cup whole almonds
2 teaspoons soy sauce
1 tablespoon honey
1 tablespoon fresh lemon or lime juice
½ clove garlic, minced (optional)
¼ teaspoon ginger, minced
1/4 cup filtered water
Directions
To prepare the dressing, place almond butter, almonds, soy sauce, honey, lemon juice, garlic, and ginger into a food processor. Blend. Then begin to slowly add up to ¼ cup of water to thin as desired. Set aside.
To make the salad, combine the cabbage, apples and raisins into a large bowl. Add dressing and toss. Enjoy!
Image source: http://www.greenlemonade.com
