For the honey mustard dressing
- ¼ cup (56 ml) extra virgin olive oil
- 2 tablespoons (30 ml) apple cider vinegar
- 1 tablespoon (21 grams) honey
- 1 tablespoon (15 grams) Dijon mustard
- ¼ teaspoon kosher salt and a few turns of the pepper mill
For the slaw
- 1 apple
- 1 (14-ounce) bag coleslaw mix*
- 2 celery stalks, thinly sliced or diced (I include any leaves)
- ⅓ cup dried cranberries
- ⅓ cup crumbled blue cheese** (may substitute feta)
- ⅓ cup chopped Smokehouse almonds (may substitute toasted, slivered almonds or roasted sunflower seeds)
Add the dressing ingredients to a small bowl or jar and whisk or shake until thoroughly blended and emulsified. The dressing may be prepared in advance and stored at room temperature for several hours or refrigerated.
Core and thinly slice the apple. (You may further cut into matchsticks or even dice the apple if preferred.)
Place the apple, coleslaw, celery, dried cranberries, blue cheese, and almonds in a large bowl. (If you are a particular fan of the cranberries, cheese, and/or nuts, feel free to use half a cup of these items.)
Pour the dressing over the salad, and toss to evenly coat. Enjoy immediately or cover and refrigerate for several hours. If you prefer to prep the salad more than 2-3 hours in advance, place the apples in the bottom of the salad bowl and toss with the dressing. (This will prevent browning.) Layer the remaining ingredients on top, ending with the nuts, and lightly cover. Refrigerate until ready to eat, and toss before serving. By the next day, any leftover cabbage will wilt slightly, but the slaw will still taste delicious.
- *You may substitute shredded cabbage—red, green or a mix, adding carrots if you like—instead of the bagged option. In this case, use about 6 cups total.
- **If you need the recipe to be gluten-free, check the blue cheese label and verify that it is, in fact, gluten-free. Some packages of crumbled blue cheese include wheat as an ingredient although many do not.
- Additional variations: Add 3-4 strips of crisp, crumbled bacon, or turn this into an all-in-one meal by mixing in 2 cups (8-10 ounces) of chopped or shredded cooked chicken.
- Make it vegan: Substitute maple syrup or agave nectar for the honey and omit the blue cheese. In this case, tossing the salad with about 1/3 cup nutritional yeast and an extra pinch or two of salt will lend a cheesy flavor.
the fountain avenue kitchen https://fountainavenuekitchen.com/