Week 8 of Fall Fest has arrived and this week celebrates Brassicas. Brassicas are a genus of the mustard family and include some of my favorite vegetables like brussel sprouts, cauliflower, broccoli, kale, and cabbage. This recipe features cabbage. This slaw is really quick and simple, but also very flavorful and colorful. It utilizes fall produce and makes a great side dish to many meals. I used red cabbage and green apple because I liked the contrast in colors and the tartness of the green apple. This recipe will make serve 4-6 people as a side dish.
Red cabbage and green apple slaw
1/4 to 1/3 of a medium head red cabbage, shredded
1 green apple (Granny Smith), cored and julienned
1 medium to large carrot, shredded
1/4 of a red onion, very thinly sliced
2 tablespoons mayonnaise
2 teaspoons honey
1 tablespoon apple cider vinegar
1/2 teaspoon celery seed
1 tablespoon flat-leaf parsley, minced
sea salt and black pepper, to taste
In a large bowl, whisk together the mayonnaise, honey, vinegar, celery seed, salt, and pepper. Taste the dressing and adjust seasonings as needed. Add the vegetables and toss then to coat with the dressing. Stir in the parsley.
Cover and refrigerate for at least 30 minutes (up to a couple of hours) before serving.
Looking for some more ways to enjoy Brassicas? How about roasted brussel sprouts with cranberries and hazelnuts, maple roasted turnips, butternut squash, cauliflower, and potato curry, or one of my all-time favorite meals - cauliflower and broccoli stuffed manicotti?