I love making big batches of salads to eat all week, and a cabbage slaw is perfect because it stands up to dressing and stays crisp for days. This Fall Slaw recipe is inspired by the cabbage, apple and walnut salad from Smitten Kitchen. I made some modifications based on what I had on hand, swapping the walnuts for pumpkin seeds and incorporating a spare parsnip. The result is a crisp, fresh slaw that makes a refreshing side but is substantial enough for a light lunch.
- 1 tbsp lemon juice
- 2 tbsp cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 tbsp buttermilk, plain yogurt or sour cream
- Salt and pepper to taste
- 1 large crisp apple (I used a gala)
- ½ medium green cabbage
- 1 large parsnip
- ¼ cup raw pumpkin seeds
- ¼ cup Gorgonzola cheese
- Pinch of caraway seeds, optional
- Place the ingredients for the dressing into a large bowl and whisk until the mixture emulsifies. Taste and adjust the seasoning.
- Cut the apple into quarters and remove the core. Shred the apple in a food processor fitted with the grating blade, or by hand with a box grater. Immediately toss it into the dressing and mix.
- Shred the cabbage (you should have about 6 cups) and parsnip in the food processor and add to the apple.
- Add the rest of the ingredients to the apple and vegetables and toss until combined. Taste and adjust the seasoning. Slaw will keep in the fridge for several days, though the apple may start to brown.